Ground Cherry Jam with Ginger

My favorite way to use this ground cherry jam is to spoon it over greek yogurt.  It would also be delicious spread on hearty buttered toast, or served as part of a cheese platter with goat milk chèvre or manchego cheese.

Ground Cherry Jam

adapted from At the Immigrant's Table blog

1 1/2 pounds husked and washed ground cherries

1 cup organic sugar, or to taste.  If canning the jam, increase sugar to 2 1/2 cups.

juice and zest of one lemon

3-inch knob of ginger, grated

pinch of salt

Combine ground cherries, lemon juice and zest, and sugar in a small saucepan.  Bring to a boil, then lower heat to a simmer and cook for 30-40 minutes, stirring occasionally.

Add ginger to the pot and cook an additional 5 minutes.  Careful ladle the jam into clean jars.  Let cool completely, then place jars into refrigerator for 2 weeks, or in freezer for 6 months.

Homemade Mayonnaise

I've tried homemade mayo in the past, and while it tasted pretty good, it wasn't thick and spreadable.  So I gave up on homemade mayo and went back to store bought.  Well yesterday, when I went to make my son's lunch for school, I realized I was completely out of mayonnaise, so I tried again with a different recipe and different technique.  I couldn't believe how fast and easy it was, and how thick the mayo was.  It was perfect.  I may never buy store bought mayo again!

Homemade Mayonnaise
adapted from Nourished Kitchen

3 fresh egg yolks
3/4 teaspoon coarsely ground sea salt
2 tablespoons lemon juice or vinegar
1 teaspoon apple cider vinegar
1/2 teaspoon dry mustard
1 tablespoon water
1 1/2 cups avocado oil*

Place the egg yolks in the bottom of a blender, then add salt, lemon juice, vinegar, dry mustard and water.  Pulse the mixture to combine, then turn the blender on low to med-low speed.  In a very slow but steady stream, add the avocado oil to the egg mixture while the blender is running continuously.  This should take 2-3 minutes before all the oil is added.  The mixture should be thick and ready for use.  Transfer the mayo to a jar with a tight-fitting lid and store in the fridge and use within about a week.

*I use avocado oil because the flavor is mild.  You could also use olive oil, or light olive oil.  Avoid using inflammatory vegetable oils such as canola, corn, and soybean oils.