Cherries

The Farmers Market colors are saving me during this rainy, overcast, gray June. Walking through and looking at all the bountiful produce, envisioning what I will make once I take them back to my kitchen, is saving me from a major case of June Gloom. This week my daughter and I were drawn to the masses of fruit coming into the market, especially the cherries. Both sweet and tart, cherries are in the stone fruit family and are bursting with nutrients. Their colors range in depth from deep dark red to yellow and all are jam packed with fiber. These tiny fruits are an incredible source of Vitamin C, which we all know is essential for helping us keep our immune systems in top shape. Cherries, as I mentioned above, are a great source of fiber, helping keep us feeling full and satisfied as well as helping to feed our all-important gut biome and aiding in regularity. They are also a good source of B vitamins, manganese, copper, and magnesium. 

Inflammation is a hot topic nowadays and for good reason, so many chronic diseases are caused by it. Cherries are high in polyphenols, a group of plant chemicals that are known to fight inflammation as well as combat cellular damage, reduce premature aging, and promote an overall vitality. Their anti-inflammatory properties even help improve symptoms of arthritis and gout by helping to crush
inflammatory proteins. 

Another of my favorite health benefits of cherries is their melatonin content. Studies show that cherries are beneficial to a healthy sleep pattern! 

Upon bringing these deep red beauties home with me, most were eaten simply “day of”… leaving a few untouched. Once I decided what to do with them, they were just slightly past their prime and perfect for making a quick jam for a beautiful addition to breakfast. Here is my simple jam recipe for any and all stone fruits! 

Quick Chia – Cherry Jam 

4 cups sweet red cherries, pitted 
¼ cup water 
¼ cup chia seeds 
2 tablespoons maple syrup 
1 teaspoon Meyer or regular lemon zest 

Directions:

1. In a medium heavy-bottomed pot, bring the water and cherries to a boil over medium high heat. 

2. When it reaches a low boil, mash the cherries with a potato masher, until lightly mashed. 

3. Reduce the heat to low and stir in the chia seeds and maple syrup. Allow to simmer, uncovered, for 15 to 20 minutes or until the water has been absorbed, stirring occasionally. The jam will continue to thicken as it cools. 

4. Remove from the heat and stir in the lemon zest. Allow to cool completely. 

5. Store in an airtight container in the refrigerator for up to 2 weeks.