A few years ago, I hit upon the idea of presenting family and friends with baskets of homemade jam as gifts. With cherries, cinnamon and cloves, this smells and tastes like Christmas! —Marilyn Reineman, Stockton, California
This recipe came from my mother-in-law. It's very old-fashioned—in fact, the friend who gave it to her used to cook it up on an old wood stove.
With all the cherry orchards here in Bitterroot Valley, I make two batches of these preserves each summer. (I get the cherries from a nearby cannery by the gallons!) My family likes them on fresh bread, muffins, pancakes and even ice cream—the consistency's similar to a topping. I have to be careful, though, and ration the jars out
This recipe produces a rich, concentrated flavor that works perfectly on toast, ice cream or cheesecake. I have also had great results when substituting strawberries, blueberries, mango and complementary herbal teas. &dmash;Maureen Delves, Kamloops, British Columbia
Out of all the jams I make, this is my grandmother’s favorite. She anxiously waits for June to come because she knows I’ll always bring home lots of peaches and cherries so I can put up as many batches as I can while the fruit is at its peak. —Amy Seiger, Red Oak, Texas
This tangy sweet spread is "jam-packed" with lots of cherry flavor, plus a hint of rhubarb. My mother gives jars of it to friends during rhubarb season—it's so delicious on toast and muffins. —Faye Sampson, Radcliffe, Iowa