Preserving cherries

Oliveview · « **on:** April 11, 2008, 22:18 »

My pal wants me to find her a recipe for preserving cherries (to add to trifles etc) She tried them in brandy with cinnamon added but did not like the cherries (I did, I ate all mine!! and the cherry brandy was yummy and I hate brandy!!)
Has anyone preserved cherries before?
Thanks
Pamela

Trillium · « **Reply #1 on:** April 11, 2008, 23:04 »

If you're talking sweet cherries, we just wash and pit ours, put them into bottling jars, add a simple hot sugar/water syrup, seal, and waterbath the jars for about 15 minutes. They're ready to either eat as is, or flavour up the way you like, and they hold their shape so you can even slice if desired.

GrannieAnnie · « **Reply #2 on:** April 11, 2008, 23:07 »

I'd be quite happy with cherries in brandy (very happy I should imagine after a few jars!!!!!) lolol

Trillium · « **Reply #3 on:** April 11, 2008, 23:21 »

Aha, so that's what you were up to in Scotland!

Oliveview · « **Reply #4 on:** April 12, 2008, 12:11 »

Trillium, when you say waterbath them do you mean cover the jars with water and bring to the boil?
Do the cherries stay soft? In the brandy they went hard- I had no problem with eating them though

:o
Pamela

Swee'pea · « **Reply #5 on:** April 12, 2008, 15:40 »

only preserved cherries I've ver had were preserved in Kirsh...they were yummy *hic* :oops:

GrannieAnnie · « **Reply #6 on:** April 12, 2008, 16:16 »

Quote from: "Trillium"

Aha, so that's what you were up to in Scotland!

NO!!!!!! I only had 2 glasses of vodka the whole week!!!!!

Not counting the 8 bottles of wine we went through!

Trillium · « **Reply #7 on:** April 12, 2008, 22:43 »

Quote from: "oliveview"

Trillium, when you say waterbath them do you mean cover the jars with water and bring to the boil?
Do the cherries stay soft? In the brandy they went hard- I had no problem with eating them though :o
Pamela

Not quite. I use litre sized jars with the special metal selfseal lids (not sure what they're called in the UK). The water bath, once all the jars are in the pot, only reaches about halfway up the jars, no more than 3/4 of their height. Once water reaches the boil, keep it on a full boil. And be sure to set the jars on some sort of raised rack in the pot or the bubbling knocks them about and could chip jars.
The cherry texture is only marginary softer than they went in, which shouldn't be soft to begin with. Put only firm, just starting to ripen ones in. The cooking does soften them a bit, but then you can alter the flavour as you choose as you open the jars. The texture is still nice.

Oliveview · « **Reply #8 on:** April 15, 2008, 20:02 »

Thanks Trillium,
I will pass this on to my pal. I´ll stick to the cherries in brandy

Pamela

babe · « **Reply #9 on:** April 15, 2008, 21:01 »

sorry, if theres a cherry about, no way is it getting the chace to be preserved.

they are my favourite fruit in the world, and picked fresh... mmmm.

and my cherry tree is now coming into blossom, the victoria plum blossom has already been and gone

shaun · « **Reply #10 on:** April 15, 2008, 21:48 »

how many pickled cherries would the average person eat in a year ?

Aidy · « **Reply #11 on:** April 16, 2008, 20:50 »

Quote from: "GrannieAnnie"

Quote from: "Trillium"
Aha, so that's what you were up to in Scotland!

NO!!!!!! I only had 2 glasses of vodka the whole week!!!!!

Not counting the 8 bottles of wine we went through!

Vodka in scotland, I would keep that quiet Grannie.

Oliveview · « **Reply #12 on:** May 24, 2008, 22:16 »

I was eating about 6 a night while cooking tea! Dare not have more on an empty tummy :shock:
Pamela

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