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?
Tart cherries are by far, my favorite summer fruit, and this simple jam is a perfect way to showcase them.
If you think fresh sour cherries are intense, try them dried! Your taste buds will be dancing with delight!
Apricots rival sour cherries as my favorite fruit. This year I combined them to make preserves. And made three other types of apricot preserves, too.
I had a little thought of combining sour cherries with chai flavors. I could almost taste it. I'm glad I gave it a try. I now have a new sour cherry recipe to add to my arsenal.
A boozy concoction that is really best in its native territory: cocktails.
two ways with the mighty sours.
Small-batch sour cherry preserves spiked with chile de árbol. Just the thing for Hot Cherry Daiquiris.
A tasty little tipple, or maybe some almond extract. Don't throw away those cherry pits, people!
What ever does one do with 23 lbs of fresh-picked sour cherries? Why make cherry pie filling of course!
Mmmm...sour cherries make the best jam. The luscious crimson preserves are tartand piquant, a perfect accompaniment to cheese, charcuterie, bread, and sweets. This recipe uses just enough sugar to elevate the flavor and pamona's pectin.