Last Saturday Matt and I went to pick sour cherries at Poverty Lane Orchards. We do have a sour cherry tree in our yard, but it won’t produce enough to make the jam, and pies we wanted to make. We picked over 11 lbs. Then I got to work. I made two cherry pies.
I made a double batch of Sour Cherry Orange Marmalade. I should have made it in two batches because it took over 2 hours to cook down. At least I didn’t have to finish it on the grill like last year. Here it is at an early stage. I love how the cherries look like mini-sunsets.It yielded nine 1/2 pint jars.
I froze 8 cups of cherries for cherry-currant jam because I didn’t have the currants yet.
On Monday I went to Cherry Hill Farm to pick raspberries and currants. However it was so hot at the beginning of the week that canning was out of the question. So I added the currants to the cherries in the freezer and I’ll make the cherry-currant jam later.
I also froze most of the rest of the currants to use in other jams. There may be enough to make a batch of currant jelly too.
I froze 4 quarts of raspberries, some for eating and some to make raspberry pepper jam when the hot peppers develop. I might try to use the currants instead of the added pectin.