Cherry Sweet

I bought sweet cherries at the market recently, at S11’s insistence. She ate most of them, but we bought more, and a cherry pitter to go with them. The cherry pitter is a big deal because I am not one for single-use gadgets in the kitchen. I shun such frippery with zealous disdain. However, after manually removing pits from a few dozen cherries for a fruit salad, I hastily pulled up mobile Amazon from the kitchen and ordered one tout suite. Hooray for the single-use cherry pitter gadget.

Our local discount store had cherries on sale for $1.99 a pound, which- after paying $5.99 a pound at another store- is an enormous bargain. Accordingly, I bought an enormous amount… about 10 pounds’ worth.

Of course, we ate a couple of pounds right off the bat. Hey, we had to test out the cherry pitter.

20150626_110546This pitter is a relatively inexpensive model by OXO, which can be found on Amazon for about $13. I like it because the shield minimizes splattering as the pit is pushed through. (It’s also removable for cleaning.) I also like that the pit drops out on its own, so you don’t have an extra movement to unload it. That’s important when you’re processing a lot of cherries! It pits correctly about 80- 85% of the time (I did have a few that needed extra “help”, especially if the cherry was overly ripe), which seemed like a pretty good percentage considering what a pain cherries can be to process.

Enough about the pitter. I have several projects in mind for these cherries over the next few days.


I have already turned a pound of them into Candied Sweet Cherries, because I am on a mission* to make all the ice cream recipes in David Lebovitz’s The Perfect Scoop, and those are a main ingredient in Toasted Almond and Candied Cherry Ice Cream (page 60)!.


I have also turned three pounds into sweet cherry jam. This lovely jam, courtesy of PickYourOwn (one of my go-to canning resource websites) uses low-no-sugar pectin and 2.5 cups of sugar. I included the optional lemon juice for a bit of acidity since these are destined for holiday gifts and I don’t want to give botulism to my friends and loved ones. That’s worse than coal.


Hey, do you see my new jam pot there? I read about it on another canning blog, though sadly I can’t tell you which one (Food In Jars, perhaps?); and since I’m highly suggestible interested in outfitting my canning kit with quality equipment, I gave it a go. It was expensive, but I make a lot of jam every year and I think it will be worth the extra price in the long run. Silly thing, but my favorite feature is the graduation markings inside the pot. I hate guessing how much product I will actually end up with, and found the yield markings to be surprisingly accurate (for this first batch, anyway).


Tomorrow, I plan to make a different cherry jam recipe, one that uses tart apples instead of powdered pectin. I will probably turn the rest of the cherry haul into either frozen cherries for snacking and baking, or canned ones in syrup for winter fruit.

*Just because a mission seems nearly impossible does not mean it’s not worth attempting!


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