With the bumper crop of cherries available in the stores this year, our Mom managed to can up some beautiful cherry jam. The jars are simply lovely, glistening in their ruby ranks up in the cabinet!

Naturally, we couldn't let such delicious jam go to waste, so I made up a batch of yummy, cherry jam rolls! The nice thing about these rolls is that the dough isn't super sweet, so it doesn't compete too much with the jam.

You can find the recipes for both down below.

Ingredients:

1 quart of pitted and chopped sweet cherries
1 packet of pectin
1/4 cup of lemon juice
5 cups of sugar

Directions:

Combine the cherries, pectin and lemon juice in a large saucepan. Bring to a boil over high heat, stirring constantly. Add sugar, stirring until all the sugar is dissolved. Boil hard for one minute, stirring constantly. Remove from heat and ladle hot jam into hot jars, leaving 1/4" of headspace. Process for 10 minutes in a waterbath canner.
 
Yield: about 6 half-pints.

 

Directions:

Combine dry ingredients together in a bowl and stir. 

 In a separate bowl, combine 1 tsp of sugar, yeast, and warm water and let rise for 5-10 minutes.

 Melt butter in a glass 9x13 pan at 350°F, then pour into bowl of dry ingredients and stir. 

Add whisked egg to dry ingredient bowl, then add risen yeast water. Stir all ingredients together until dough begins to form a ball. (Extra water may be needed because Psyllium husk drinks up a lot of moisture! )

Once dough is firm, yet not super sticky, set out a recycled cereal bag or sheet of wax paper on your work surface (cereal bags work *beautifully* with gluten-free dough) and generously flour. Plop dough onto surface, flour top of dough ball and and cover with another cereal bag/sheet of paper. Roll dough into a large rectangle that is roughly 1/2" thick between the two sheets of plastic.

Peel off the top sheet of plastic and spread cherry jam across the dough until it's covered (uses about an 8oz jar of jam). Using the bottom sheet of plastic to assist you, begin to roll up the long edge of of your dough into a log. 

 Cut the log into 16 rolls, then place them in the greased, 9x13 glass baking dish. Set on stove top and let rolls rise for 30 minutes.

 Bake in a 350°F oven for about 1 hour or until tops are browned.

Icing:

2-3 Tablespoons Butter
1/2 cup powdered sugar
1-2 tsp milk (if needed)
1/2 tsp vanilla extract

Melt butter and sugar together in a sauce pan, whisking until smooth. Add milk if needed till texture is loose enough to drizzle. Pull icing off the heat and add a splash of vanilla (if using almond milk with vanilla already added, you can skip this step). 

 Drizzle fresh icing over warm rolls with a fork.