We picked and picked and hardly lightened the poor trees' loads - branches laden with ruby-red berries - most of our pickings went into a big bucket that we'd brought for the purpose, but rather a few went directly into our mouths. These were not just cherries. These were plump, juiciful, mouthwateringly delicious cherries - there was much 'mmmmm'ing and head-throwing back in pure pleasure at the taste.
After about an hour, with a bucket overflowing with fruit, we jumped back into the car and headed home.
We had picked more than 10 kilos of cherries!
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| Which is... |
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| quite a lot of cherries |
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| whichever way you look at them |
FR and I set to to make some jam to ensure that none would go to waste. However, it was not a smooth operation at all. Problem number one came when we realised that all recipes insisted on using jam sugar, which is high in pectin but we couldn't find any here at our local supermarket - and as it was already after 9pm, there was no time to look elsewhere. Problem number two was that all the same recipes said to stone the cherries first using a cherry stoner as stoning cherries any other way can be extremely messy. We didn't have a cherry stoner. So, with a bit of casual logic, I thought we could cook the cherries first with their stones in, as the stones contained pectin (well, I think they do) and then we could strain the stones out when the cherries had softened.
FR spent about an hour picking all the stones out - it was messy. Horribly messy. I didn't dare enter the kitchen and take a photograph or it could have been even messier. It was, of course, all my fault.
That bit done, we added sugar and lemon juice and set to boiling. One hour passed and no sign of setting. An hour and a half and still no thickening. We definitely lacked pectin. At 2 in the morning, we called it a day and bottled our cherry compote and went to bed.
But I'm so glad we persevered because breakfast this morning......
was d-e-l-i-c-i-o-u-s!
That looks well worth all the work!
ReplyDeleteI do miss cherries!
Thank you Fly - I would say definitely worth the effort. What a shame you don't have cherries - though I'm sure you have something more exotic instead, don't you?
ReplyDeleteAxxx
They look incredible, and I am so impressed by your scientific knowledge....again, how do you know about fractuals and the pectin levels in cherries Annie ??!!
ReplyDeleteI used to love the cherries from Door County in Wisconsin, they were amazing...but we made pies, not jam ( or even jelly as my US friends would insist on calling it )
I hope you all enjoyed eating it, and presumably will do for some time to come. J xx
We're on with the second batch now, Janice. This will be even better because we're using a much more scientific approach - adding a couple of apples for their high pectin levels - and we've stoned the cherries which was a very messy business. Might add a stick of cinnamon...for taste, not for its scientific value!
ReplyDeleteI've also been busy making angel wings and a Zulu warrior outfit - more of which at the end of the week. Life is rarely dull! Axxx
Second batch not better...so much for science.
DeleteI am salivating looking at this post. It's my hubby that is the jam maker in our house and he is a so and so for not wanting to use the sugar with added pectin.......... Needless to say, sometimes there are second "boilings" and he is not best pleased so I make myself scarce.....
ReplyDeleteHi MPM! Well, I have to say the 'more scientific' approach did NOT result in thicker jam, which is what my husband craves. Looks like we will either go for a second boiling or have preserved cherries in cherry and apple juice. I like making it but we are so hot here at the moment that standing over a jam pot seems a tad...daft! Axxx
DeleteWhat a harvest! Is there no jam sugar to be had? It does make life easier.
DeleteYou realise I will now be forced to buy cherries (no doubt from Spain) in the supermarket tomorrow!
No - no jam sugar though I will continue my search. What a shame we can't share real things as easily as our virtual things - we now have a glut of cherries as our neighbour brought round a huge bucketful yesterday - I'd be delighted to pass some on to you! Drowning in the things, we are. Cherry Festival in the neighbouring village this weekend too - definitely flavour of the month.
DeleteAxxx
Hello there! I posted a few days ago about cherry picking too. You are a braver lady than I am. I love making jam when I have the time but stoning cherries seemed such an arduous task with a toddler, etc. running around. I bet it tasted absolutely delicious though; I can almost smell the jam by looking at your picture at the end!
ReplyDeleteI too am very impressed by your scientific knowledge ;-)
It's lovely to meet you.
Stephanie
Thank you Stephanie - I have been to look at your lovely blog and will be following you from now on! I didn't do all the stoning alone, it was a family affair and I have limited scientific knowledge but like to blag as well as blog!!
DeleteAxxx
OMG mouth watering! All those cherries look gorgeous. Looks the the jam was a major success. Mmmmmmm :)
ReplyDeleteIt is possible to very nearly have too much of a good thing...after we'd picked the 10 kgs, our neighbours came round with another load - yes, another 10 kgs!! We frozen, bottled, put into alcohol (brandy and orujo), eaten and jammed...it's too hot to put the oven on, or otherwise I would have caked as well. They are delicious but I'm ready for figs now...Axxx
DeleteOh, dooooon't, Annie. No cherries here at all this year after the dreadful spring, other than a few high out of reach. Sob.... I do love my cherries and yours look so mouthwatering.
ReplyDelete