Our tree in the front yielded 20 quarts — 20 quarts! — of sour cherries. With only two days to put them up into sour cherry preserves, we had to work quickly. We picked and pitted on Saturday night and did one batch according to our old recipe here. On Sunday, Greg picked and pitted more and we worked together to try a new recipe from our new favorite book, “Saving the Season” by Kevin West.
That recipe will be coming soon.
In the meantime, here’s a link to the recipe for Sour Cherry Preserves, and a look at some photos.
And in case you’ve forgotten why we’re called Sour Cherry Farm: here’s a link to our story.
Our babies!
Picking from the tree:
Sam is “helping:”
Pitting doesn’t hurt so bad with a bottle of rosé close at hand:
Bubbling away, awaiting the gel set test:
Our new jars, which debuted on this post here with our honey.
Once they’re all labeled and ready to go, I’ll post the new recipe, too.
Happy Sour Cherry season, all!
