Flying Rabbit Fruit Farm
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SOUR CHERRIES FOR THE PRAIRIES
5 c pitted sour cherries
4 c sugar
1 box Certo Light
Pour pitted cherries into large saucepan.
Combine Certo Light with 1/4 c sugar and add to fruit.
Bring to a boil over high heat, stirring. Add rest of sugar.
Return to hard boil for 1 minute.
Remove from heat. Stir for 5 minutes to prevent floating fruit. Skim if necessary.
Pour into warm sterilized jars to 1/4" from lid. Cover with hot lids and screw rings tightly.
Note: Adding 1/2 tsp butter or oil will prevent foaming and reduce need for skimming.
Sour cherry pie filling
4 c fresh or frozen pitted sour cherries
1 1/2 c cherry juice or combination of juice and water
1 c sugar
3 tbsp cornstarch
Thaw (if frozen) and drain cherries, saving juice, and using it as part of juice and water measure.
Mix sugar and starch and add to juice. Bring to a boil, cooking for a minute.
Add cherries and bring to full boil.
Cool and use as you wish for pie or topping.
Note: makes two small pies or one large pie.
Hot-pressed cherry juice
Heat freshly harvested, washed cherries to near boil.
Press heated cherries in jelly or wine juicing bag.
Chill juice and let it settle. May be strained again to clarify.
This juice will be concentrated and you will want to add water and sugar to your taste.
Note: this works very well with Nanking Cherries, as well.
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