THE WHAT? Interparfums has reported its results for the 2022 fiscal year. The fragrance giant recorded record earnings for the full year with net income up 40 percent on 2021’s figures and sales rising 26 percent to €706.6 million. THE DETAILS The company noted that it had extended its partnership with Montblanc until December 31, 2030 and, subject to the General Meeting’s ratification, hit its goal of achieving gender parity on its board. THE WHY? Philippe Benacin, Chairman and CEO, commented, “Against the backdrop of a turbulent economic and geopolitical environment, our sales and earnings continued to grow in 2022. In 2023, although many uncertainties still exist, this positive momentum should continue with sales expected to reach €750 million, driven by the continuing appeal of our brands for consumers in a global perfume market that remains buoyant.” The post Interparfums FY 2022: record earnings as operating profit soars 33 percen...
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Cherry Blueberry Jam
This cherry blueberry jam is richly hued, sweet, and fruit forward. It would be great in a layer cake or ribboned through a batch of scones.
Cherry season has been really good to me this year. Back in June, I came across a sour cherry tree dripping with fruit and filled a gallon sized bag (I combined them with apricots and made a big batch of this jam). Craving more, I bought a full flat of sour cherries to freeze and make my bourbon sour cherries.
When Rainier cherries started appearing at my local farmers market, I gave myself permission to buy a quart a week (bliss!). And then, just when I figured things were slowing down, the folks from Northwest Cherry Growers sent me a 27 pounds of perfect, deep red sweet cherries.
I have eaten a ton of those cherries straight from the colander. I shared some with friends and neighbors. And I have also done a goodly amount of preserving. Cherry butter. Cherry chutney. And this cherry blueberry jam (I am still planning on making a cherry elderberry jelly. Keep your eyes peeled).
Whenever I preserve sweet cherries, I like to pull in another flavor to help keep the cherries balanced. Some times I do this with lots of citrus or even some vinegar. Other times, I draft another fruit. This time, I tapped blueberries and the result is really lovely. The finished jam has deep, dark hue and a bright, rich finished flavor. This is one that would be excellent ribboned through a batch of scones.
I’ve now been partnering with the Northwest Cherry Growers for more than a decade, so if this recipe doesn’t speak to you, there are many others from which to choose.
Bright from cherries and earthy from blueberries, this jam is perfectly sweet and spreadable. It is the best of summer, preserved for later in the year.
Prep Time45 minutes
Cook Time25 minutes
Additional Time10 minutes
Total Time1 hour20 minutes
Ingredients
2 pounds sweet cherries, pitted and chopped
2 pounds blueberries, crushed
4 1/2 cups granulated sugar
4 tablespoons powdered fruit pectin
1 lemon, juiced
Instructions
Prepare a boiling water bath canner and enough jars to hold 7 half pints of jam.
In a large, nonreactive pot, combine the prepared cherries, crushed blueberries, sugar, and pectin. Stir well to combine.
Place the pot on the stove over high heat and bring to a boil. Reduce the heat to medium-high and cook at a boil for 20-25 minutes, stirring regularly, until the jam has reduced by about a third and has thickened (here's my favorite way to test for set).
When the jam is finished cooking, remove the pot from the stove. Take one jar from your canner. Place it on a wooden board or towel-lined countertop and fit it with a wide mouth canning funnel. Fill the jar with jam, leaving 1/4 inch headspace. Wipe the rim with a clean, damp cloth and fit the jar with one of your clean lids. Secure the lid in place with a ring, taking care to not overtighten.
Return the filled jar to the canner and repeat the filling process with the remaining jars.
Process the filled jars at a full, rolling boil for ten minutes. When the time is up, turn off the heat, remove the lid, and let the jars cool in the pot for five minutes.
When that cooling time is up, remove the jars from the canner and set them to cool on a wooden cutting board or folded kitchen towel.
When the jars are completely cool, remove the rings and check the seals. Sealed jars are shelf stable for at least a year. If any jars did not seal, refrigerate them and use promptly.
Notes
To quickly pit the cherries, I use this six slot pitter. I cannot recommend it highly enough.
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