#Win Strawberry Shortcake: Jammin’ With Cherry Jam on DVD!

How Do You Jam With Cherry Jam?

Everyone’s Berry Best Friend Returns on DVD September 11

Strawberry Shortcake returns in a fun, new adventure this fall! In Jammin’ With Cherry Jam, Strawberry Shortcake’s friends surprise her by inviting her favorite singer, superstar Cherry Jam, to perform at the grand opening of the Marketplace. The star struck girls do not know that the real Cherry isn’t anything like her rock diva persona, but just an ordinary girl who wants to be accepted as one of their friends.

In celebration of Jammin’ With Cherry Jam, we wanted to share some of our favorite cherry jam-inspired recipes! Here, we will give families and kids some fun recipes to enjoy with Strawberry and her pals, including yummy thumbprint cookies and how to make cherry jam yourself!

Enter at the bottom of this feature to win a copy of Strawberry Shortcake: Jammin’ With Cherry Jam on DVD!

Thumbprint cookies are a holiday tradition, but you can enjoy them year-round with this easy recipe! All you need is 3 ¾ cups flour, 1 1/3 cups softened butter, ¾ cup sugar, ¼ cup orange juice, 1 egg yolk and, of course, cherry preserves. First, mix everything but the cherry preserves until well combined, then wrap the dough in plastic and refrigerate for one hour. Preheat the oven to 375F, and use an ice cream scooper to place balls of the dough on your cookie sheet. Next, use your thumb to lightly press into each ball of dough to form an indent and bake for 10 minutes. Remove the cookies from the oven and fill each indent with your cherry preserves, then return the cookies to the oven and bake for another 5 minutes. Cool on racks, and enjoy!

Kids will love these buns that look like beautiful (and delicious) butterflies! To make them, you’ll need 1 cup of self-rising flour, ¼ cup unsweetened cocoa powder, 1 tablespoon of hot water, ½ cup butter, ¼ cup white sugar, 1 egg, 1 ½ cups confectioner’s sugar, ½ teaspoon of vanilla extract and two tablespoons of cherry jam. To make them, first preheat the oven to 350F and line a muffin pan with baking cups. Cream ¼ cup of the butter and the white sugar until fluffy. Beat your egg, and then gradually add it in. In a separate bowl, combine the cocoa and hot water, and then combine your cocoa and sugar mixtures. Next, gradually fold in your flour. Divide your mixture into the 12 muffin cups and bake for about 15 minutes. While the buns are cooling, cream the last ¼ cup butter with, and then gradually add in the confectioner’s sugar and vanilla and mix until smooth. Next, cut a circle from the muffin, and then cut that circle in half. Add a bit of the cherry jam into each hole, and cover that with a teaspoon of cream filling. Then, place the half circles on top of the bun to resemble butterfly wings, as in the photo above.

This cherry almond breakfast pie is a snap to make, and would be great for dessert as well! You will need 1 tablespoon butter, ¾ cup milk, ½ cup flour, 2 eggs, 2 tablespoons sugar, ½ teaspoon almond extract, ¼ cup sliced almonds and a ½ cup of tart cherry preserves. First, heat your oven to 425F, and melt your butter in a pie pan in the oven. Remove the pan, and brush the butter so that it covers the entire inside of the pan. Next, combine your milk, flour, eggs, sugar and almond extract to make a batter. Pour your batter into the hot pie pan and sprinkle with almonds. Bake for 15 minutes, and then reduce the heat to 350F and bake for an additional 8 minutes. Next, remove the pie pan from the oven and spread the cherry preserves on top. Sprinkle with powdered sugar, if desired, and enjoy!

No cherry jam-inspired batch of recipes would be complete without a recipe for jam itself! To make your very own cherry jam at home you’ll need about 2 pounds of fresh cherries (pitted and halved), a ½ cup of lemon juice, 2 pounds of CSR jam sugar, and a couple of preserving jars and lids. First, make sure that you’ve washed your jars and lids in hot, soapy water to sterilize them. Next, put the cherries in a large saucepan and mash the cherries using a potato masher or wooden spoon. Then, stir in your lemon juice over low heat and cook for about 5 minutes, stirring occasionally. Next, add in your sugar and stir for 10 minutes (or until the sugar dissolves). Once the sugar has dissolved, bring the mixture to a boil and cook for 4 minutes. Remove from heat and set aside for about 5 minutes. Then, ladle your hot jam into your jars, seal and then turn upside down for 2 minutes. Turn right side up again, and let cool.

Tell us how you “jam” with cherry jam! For a chance to win a copy of the new Strawberry Shortcake: Jammin’ With Cherry Jam DVD, tell us what your favorite “cherry jam”-inspired recipes to make are! The winning recipe will be reposted on the site, and the author will win a copy of the new Strawberry Shortcake DVD!

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Disclosure: All opinions are my own.  I was not compensated for writing this post. The sponsor is responsible for prize fulfillment and will be shipping the winner(s) their prize(s). For my full disclosure policy please click here