Cherry Jam Sugar Cookies

Some of my fondest memories from growing up are memories of timespent in the kitchen with my Grammy. My grandparents’ property had the most prolific, large blueberry bushes, and we would go out and fill buckets upon buckets of fresh berries. We would lug our buckets to the house, snacking the whole way up. After washing our berries, we would begin prepping to make my Grammy’s homemade blueberry jam. I cherished that time with her-  those are such fond memories. A lot of the qualities I wanted to have as a mother came from the quality of time I spent with my Grammy. So, as often as I can, I make memories in my own kitchen, with my children.

It’s pretty unanimous – my kid’s favorite fruit to grab when we’re in the store are cherries! And right now, you can find sweet cherries from Chile in stores. So, naturally, when it came time to
think of sweet treats, my mind went to cherry jam. We decided to whip up some delicious cherry jam filled cookies. We got to Cherrish Every Moment in the kitchen, making fun memories just like I have with Grammy, thanks to Cherries from Chile! I love that they love fresh cherries so much-  not only are they absolutely delicious, but they are packed with antioxidants! As a mom, anything that can help boost the family’s immune systems is amazing in my book!

When we run to the store to grab our cherries, I always grab extra, because tiny hands are constantly grabbing the cherries as I pit them! So pro tip, mommas, buy extra.

Once we have about 5 cups of Chilean cherries washed and pitted, I give them a good chop – if you have a food processor, that can come in handy and help you keep your hands and surfaces clean! Add the cherries, all of the juice released from chopping, 3 tablespoons of lemon juice, 1 package of low sugar pectin, 3 tsp. of vanilla and 1/4 cup of
sugar (I use coconut) into a pot over med-high heat. You will boil the cherry mixture, while stirring. Once it is boiling, add in another 1 1/4 cup of sugar. Continue stirring (while still boiling) for one minute. Remove from heat and allow to cool. Ladle into your clean jars and store in the fridge for up to one month (if it lasts that long)!

Now you can stop here. The jam is delicious on fresh bread, as a topping for vanilla ice cream, on crackers with prosciutto and brie and so many more ways! BUT we decided to use our favorite sugar cookie recipe to make these cute little peek-a-boo cookies! To make them, simply roll out the dough to the thickness that your recipe calls for.
Use two different sized cutters and cut out
an even amount of cookies with the hole, and without. I like to use sugar flakes for a little pizazz and then pop into the oven and bake according to your recipe.

Once the cookies are baked and cooled, spread a layer of Cherry Jam onto the cookies and top with the peek-a-boo cookie. Voila!


They are so delicious and my kids will gobble them up! Spending time baking and making jam with my kid’s is one of my favorite ways to Cherrish Every Moment of their childhood with them. I hope that they will one day look back on these years as fondly as I do.



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