Say what you want about the weather this spring, (it’s been bat-shit crazy!), it produced some excellent cherries. This was only my second year picking my own, and everyone at the orchard said what a terrific crop it was. Last year there were no sour cherries and a limited amount of sweet ones. This year the trees were simply dripping with them.
What did I do with them? I tried making jam for the first time. It came out OK, but I still prefer the brand that I’m used to buying. My jam isn’t sour enough, so I guess next time I would add more lemon juice. I don’t think I’ll do that anytime soon because I’m still getting over the massive amount of sugar that I had to add. I mean, I understand that this is how jam is made, but 6 cups?? It’s a lot to dump in all at once.
I made some sour cherry juice that I mixed with some sparkling water to make a little refreshing drink. I froze a few batches of cherry pie mix and hope to test one soon.
For the most part I canned the cherries in an extra light syrup so I have options for using them later.
This is what the cherry tree rows looked like in April, with the plain white flowers just starting to bloom. Not the prettiest cherry blossoms, but it’s not like these trees had any delicious fruit on them. Or these.
Cherry season is short and sweet. It was a lot of fun and I’m looking forward to picking my favorite fruit again next year.