Raw Cherry Jam

I had made raw cherry jam the other day.

Easy!

Wash your cherries. (we had just picked ours of the trees and had spiders and dust, etc. to deal with) YOu see here I had Bings and Raniers. Use whichever you like.

Set them out on towls to drain.

Pit them. YOu know, te kids and I (mostly I) did about 130# of individual cherry pitting. Oh my back! I love my little cherry pitter though. It screws on a jar to catch all the messy pits.

Here's where the pictures stop- I didn't take any more, sorry.

After you pit your cherries, as many as you want for raw jam, mash them up. I used my VitaMix blender. You can really make it smooth, or leave it chunky like I did. Drizzle in honey to taste, with a squeeze of fresh lemon and a tiny pinch of salt. You can use this fresh now, or keep it for a couple weeks in the fridge. The honey is a natural preservative. I also made a bit to freeze so I can thaw some out and use it whenver I'm in a hurry and don't want to make it fresh again.

After you pit those nice cherries, freeze them and you can thaw them out and make fresh raw jam whenver you want.