This time of year, it seems like summer will never come. How about a little sunshine on a plate to brighten up the day for today’s Friday Foodie?
Elizabeth M. Stone of Evanston, Wyoming, contributed her recipe for sunshine to the Presbyterian Aid Society’s Evanston Cook Book of Tested Recipes. It was included in their 1914 “revised, enlarged and improved” second edition. It is unclear why Mrs. Stone called this cherry jam “sunshine” but it sure sounds like it would taste like a bit of summer on a dreary day.
3 pints sugar
3 pints cherries
1 1/2 pints currant juice
Boil sugar in a little water until it threads, add the pitted cherries, not using the juice from the pitting, and boil until clear, then add currant juice and boil until it jells.