March 10th is my aunt's birthday, we will be celebrating without her this year as she passed away recently. She laid the foundation for my blog and was a huge culinary influence on me. I will miss her wit, love and blueberry muffins.

In 2015, Bonnie competed on the Food Network show Chopped on behalf of the homeless shelter where she cooked meals every Sunday and remaining true to form, was bleeped for using a swear word. Here is the article from the Chicago Sun Times which offers a wonderful summary of her life.

She influenced this recipe for Melon, Cucumber & Corn salad this past summer. And was the inspiration for these stuffed mushrooms from the first year of my blog, since her spinach stuffed mushrooms were something I looked forward to Christmas dinners at her house.

She shared my love of tart cherries and fortunately the harvest from our backyard tree would correspond with our 4th of July celebrations so I could share them with her. This recipe is dedicated to her.

Tart Cherry Jam for my aunt Bonnie

by Inspired by the Seasons

1 c fresh or frozen pitted sour cherries

2 T water

1/4 c granulated sugar

1 tsp white balsamic vinegar

Add cherries, sugar and water to a small sauce pan on medium low heat. Bring to a simmer and cook for 10 minutes, stirring occasionally. Once the mixture has cooked down, remove from heat and add the vinegar.

Store in a covered jar in the refrigerator for up to a month.