Top shelf: blueberry-cherry and one pint jar of strawberry preserves
I'm not happy with the flavor of the blueberry-cherry. I mean: it's fine. But it needs more complexity. I did not want to mess with the recipe the first time around, but I realized quickly that it needed a more balanced flavor profile. I could add some vanilla to the recipe, but then it might taste very nearly the same as the cherry vanilla preserves and I'm looking for something different. So my thought is to add some balsamic vinegar to it, to add a slightly spicy/sweet flavoring. It is not a ratio problem. I just expect more from my flavors. Hmm. I'll have to think about it and comb through blueberry recipes. I suspect this is the problem I have with -all- blueberry preserves that aren't made out of the tiny Maine wild blueberries.
Second shelf: sweet cherry vanilla preserves (left-side jars have cherries that are finely chopped; right-side jars have cherries that were only partially crushed)
I made the strawberry with ashacat on Thursday; everything else I made today.