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Jams, jellies, preserves and marmalades


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#16 bloviatrix

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Posted 27 June 2018 - 12:49 AM

What kind of cherries? If sour, you can can them whole in syrup. Or, follow the Ferber recipe for raspberries and chocolate and use cherries instead (it's insanely good)


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#17 voyager

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Posted 27 June 2018 - 12:55 AM

These were bings.   Black sweet cherries.   The results remind me of commercial "mixed berry" or "red fruit" preserves.    Not "bad" but not the product I anticipated.    

 

Certainly usable as waffle or pancake topping.   Or bagels or crumpet.

 

We're not, or at least I'm not a sweet eater.    I don't see these in my future.  


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#18 wingding

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Posted 27 June 2018 - 03:55 PM

I say this over and over:sweet cherries do not,have much flavor beyond sweetness. There may be a mythical,available to select few sample out there,but for pies and preserves, go for the sours,which are around now,for their short,expensive two week window.
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#19 Behemoth

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Posted 27 June 2018 - 04:14 PM

They're from an old tree so not super flavourful, definitely need help. Was thinking Kirch or vanilla. Then again a tart with almond is an option. 

Disagree about sweet cherries though -- the ones from Lake Constanz are great. 


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#20 Lippy

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Posted 27 June 2018 - 04:24 PM

I'm thinking a drop of almond extract.

#21 beccaboo

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Posted 28 June 2018 - 12:03 AM

I'm thinking a drop of almond extract.

 

Or a few kernels from the pits



#22 Sneakeater

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Posted 28 June 2018 - 04:53 AM

The sweet cherries I used in a sauce for pork tonight were supernal.


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#23 joethefoodie

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Posted 28 June 2018 - 05:21 PM

Cherry soup for vanilla ice cream.

#24 wingding

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Posted 28 June 2018 - 11:58 PM

Cherry soda for a lime rickey...
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#25 joiei

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Posted 07 July 2018 - 06:38 PM

I miss the days when I could buy some of Chef Pim's marmalades.  They were always so different and tasty.  Of course I don't eat marmalade anymore so that will have to remain a memory.  


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#26 Behemoth

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Posted 15 September 2019 - 05:55 PM

Just made some Mirabelle confiture. As I was looking for recipes, I came across Lucy's (Bleu D'Auvergne) blog. Is she still active online? 


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#27 prasantrin

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Posted 15 September 2019 - 07:33 PM

Her cooking school's social media sites are more active, but I don't know if she's the one who runs them or if it's someone who works for her.

#28 Sneakeater

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Posted 04 October 2019 - 04:28 AM


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