A friend of mine likes making jam and at this time of year will be buying huge baskets of cherries to make cherry jam. It's quite a palaver taking out all the pips but it is certainly worth it, her cherry jam is delicious.
Italy has lots of beautiful cherry orchards and when they are thick with white, snowy blossom they attract visitors from far and wide. The cherries that follow are rich red, glossy, plump and juicy and make wonderful jam.
In Japan cherry blossom time is an annual party. the stages and progress of the blossom is announced like a weather forecast it is of national interest. This passion for cherry blossom in Japan goes back to the 8th century and has a deep, philosophical significance.
There is even a special word used solely for the viewing of cherry blossom, Hanami. Japanese cherry blossom is bright pink and when it is thick on the ground people can surf through it and have Hunami parties, laying rugs on the carpet of blossom and gazing in wonder at the beautiful display of blossom.
Back to my black cherry jam tart, a great recipe for a Friday, you can offer it to friends over the weekend and if there is any left, have it for breakfast on Monday morning.
Black Cherry Jam Tart
125g butter, at room temperature
100g brown sugar
3 egg yolks
1 jar of cherry jam
Put the flour into a large bowl and add the butter cut in cubes.
Mix together until it resembles breadcrumbs.
Add the sugar and then the egg yolks to bind.
Roll out two thirds to line a 22cm pie dish.
Cover with the cherry jam,
Roll out the rest of the dough and cut into shapes to decorate.
Cook at 180 for about 40 minutes.