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Lippy

Jams, jellies, preserves and marmalades

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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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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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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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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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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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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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