INGREDIENTS
2 ounces (60ml) Vodka
4 ounces (120ml) Tomato Juice
1/2 ounce (15ml) fresh Lemon Juice
1/4 teaspoon freshly grated Horseradish or Creamy prepared Horseradish *see note above
2 pinches Celery Salt
3 dashes Sriracha Sauce (or more to taste)
2 dashes Worcestershire Sauce
INSTRUCTIONS

Combine all the ingredients into a mixing glass. Add ice and stir to combine ingredients and chill the cocktail. This is not a shaken cocktail.
Strain into an ice filled glass and garnish.
Garnish – There are a ton of variations. Go with what you prefer… Celery Stalk, Lemon Wedge, Lime Wedge, Pickled Green Tomatoes, Cherry Tomatoes, Olives (add a little olive juice for a dirty Bloody Mary), Baby Carrots, Cocktail Onions…

If not, cook it some more, turn off the heat, and test it again. If you overcook your jam, the sugar will caramelize and it won’t taste good and there’s nothing you can do. Better to undercook it, test it, then cook it some more. Ladle the warm jam into clean jars and cover. Cool at room temperature, then put in the refrigerator where it will keep for several months.

Once they’re cooked, measure out how many cherries you have (including the juice.) Use 3/4 of the amount of sugar. For example if you have 4 cups of cooked cherry matter, add 3 cups of sugar. It may seem like a lot, but that amount of sugar is necessary to keep the jam from spoilage.

Stir the sugar and the cherries in the pot and cook over moderate-to-high heat. The best jam is cooked quickly. While it’s cooking, put a small white plate in the freezer. Remain vigilant and stir the fruit often with a heatproof utensil. Scrape the bottom of the pot as you stir as well.

Once the bubbles subside and the jam appears a bit thick and looks like it is beginning to gel, (it will coat the spatula in a clear, thick-ish, jelly-like layer, but not too thick) turn off the heat and put a small amount of jam on the frozen plate and return to the freezer. After a few minutes, when you nudge it if it wrinkles, it’s done.

Yesterday, my dad brought me 3 or 4 big freezer bags full of sour cherries from my grandpas cherry trees. That’s a lot of cherries, folks. My mind was racing with possibilities, cherry pie, cherry tarts, oh so much tastiness to be had. I really wanted to make them last though, be able to enjoy them for a while. When my mom mentioned jam, I knew that was the answer.
Before today, I had never tried my hand at making jam. I’ve wanted to for ages, but I’ve always put it on the back burner, one of those “I’ll get to it eventually” kind of things. I don’t know why I put it off – this recipe is so easy, no matter your experience level, you can do it.
Things you need to make this jam:
cherries
lemons
sugar
canning jars
Things you don’t need:
hot water canner
pectin

I really wanted to make them last though, be able to enjoy them for a while. When my mom mentioned jam, I knew that was the answer.

There are a few points to be aware of when making jam. The fruit we use should be dry and fresh, not too ripe. The pectin required for jam is found in all fruits and some vegetables. The pectin ratio of the fruits can be different. Strawberry, raspberry, peach, nectarine low; apricot, cherry medium; apple, quince, red plum contain high levels of pectin. If you want to make jam with low pectin fruits, you may need to mix it with a fruit containing high pectin or add pectin. Eat love!
Simone de Beauvoir likened making jam to stopping time, saying “jarring life” for jam. Indeed, even in the middle of winter, you can feel the summer in a spoonful of apricot jam.

The best part of making jam at home is to be able to control the amount of sugar in it. Traditionally, equal proportions of fruit and sugar are used. This way the jam gets a nice consistency but can also be a little too sweet. Those who want less sugar can use apple juice or add pectin.

Do not hesitate to mix different fruits while making jam. Add rosemary to peach, lavender to apricot, for example. When making plum jam, try adding a little bit of cardamom and ginger to the watermelon rind.

Turkey’s Hatay pain known as chili pepper jam Samandağ that women entrepreneurs, it was offered for sale with its own brands. Here is the secret of taste with its bitter and sweet taste … The jam produced from pepper, which is grown in the gastronomy city of Hatay, which is included in the “Creative Cities” network by UNESCO and is known for its bitterness, was named “Love Jam”.
Samandağ Municipality initiated the construction of a cooperative connected chilli jam by Turkey is aimed at introducing the public. Produced by female entrepreneur Gönül Dağ, “Jam of Love” is intriguing with its bitter and sweet taste.
HOW IS HOT PEPPER JAM MADE?
Saying that they make jam from both hot and sweet pepper, Gönül Dağ describes the recipe for hot pepper jam as follows:
* After washing our peppers and finely chopping them, we put them in the pot together with the sugar.
* After waiting two hours, it releases its water. We boil it with its water, it becomes ready after it gets its consistency.
* After it is cooked, we fill it in jars, take the air and make it ready for sale. The specialty of this jam is that it is made with hot pepper.
“A BEAUTIFUL TASTE EMERGED”
Saying that they support women entrepreneurs and provide opportunities for them to participate in business life, Samandağ Municipality’s Samandağ Women’s Initiative Production and Management Cooperative President Yeliz Beyaz said that they decided to make jam with Samandağ pepper and created a beautiful flavor.