Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Apricots lend a welcome tartness in this smooth lovely jam. It's quick to make with no fuss at all.
Amaretto cherry butter: it's cooked in a slow cooker (crockpot). It's considerably easier than pie. It is low in sugar. And it's fabulous.
The cherries leftover from making the shrub have a kind of pickled flavor since they were sitting in a vinegar solution for a full week.
Sour cherries are my most favorite fruit & sour cherry jam is the one jam that I am truly addicted to. For added flavor I added a bottle of circa 1970’s German Kirschwasser, or Cherry Brandy, which added loads of depth, taking the jam over the top!
Want to make your cherry jam sing? Hit it with vanilla.
Macerating your cherries in sugar prior to dehydrating results in fruit that is chewier and sweeter. Plus, as a bonus, you get that juice!
Sweet cherries have a naturally wine-like flavor, making them a great candidate for shrubs. A dose of balsamic enhances the tangy flavor.
A savory yet sweet black pepper and wine cherry jam. Enjoy on a sandwich with salted almond butter.
Sweet pickled cherries are a versatile treat. Enjoy them just out of the jar, on salads, or in savory sauces. They would also make a nice gift or condiment for the holidays.
A must have staple needed in every kitchen. Maraschino cherries are for the kids and the adults alike.
This recipe uses sour pie cherries and is processed in a hot water bath... so no need for storage space in your refrigerator.