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Post by Ali on May 17, 2011 17:55:30 GMT 1
Last year when we picked the cherries I put 1/2 into 2nd hand jars (in a light sug syrup) and half I froze. I've opened a jar of cherries for the first time, almost 12 months on and I've also defrosted a pack of frozen ones......... The 2nd hand jar cherries are divine!!! I can well reccomend doing that instead of freezing. They didn't keep their colour but texture and taste are spot on  The frozen ones are yack, they look withered and are soggy. Keep saving your jars folks!!! |
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Colly
I'm settling in nicely
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Post by Colly on May 17, 2011 19:14:58 GMT 1
I do the same but the biggest part of the sugar syrup consists of brandy  Absolutely yummy! |
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Post by Ali on May 17, 2011 21:13:18 GMT 1
I do the same but the biggest part of the sugar syrup consists of brandy Absolutely yummy! NOW you're talking!! Flippin great idea Right, this June it's gunna be 50 plain ole syrup and 50 with brandy in !!! |
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Post by Madame Moorhen on May 18, 2011 7:15:30 GMT 1
Are they red cherries or the blush type ones? We froze a load of the blush ones but they defrosted all brown and disgusting looking - the taste was exactly how they looked.  So made jam last year - but most years the birds get them first. |
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Post by troll on May 18, 2011 7:56:14 GMT 1
Bottled fruit is BRILLIANT!!Can't thank Ali enuff for getting me doing this. I love looking at all the jars, and I love eating the contents.  Did Gooseberries, rhubarb, Blackberries, Peaches and Pears last year, want to do loads more this time. There is a limit to the jam I can use/swop/give away, but bottled fruit is sooooo much more versatile. |
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Post by Ali on May 18, 2011 10:19:15 GMT 1
Aww thanks troll for your words I still have peaches absolutely fine from 2 years ago. For the 2 of use 2nd hand jars are the right size (don't need to open a huge parfait jar) and of course the jars are freeeeee!! MmeMH our tree makes red cherries, not the very dark red. Agreed, frozen cherries look like they've gone rotten cack. Thought I would bring the subject up coz it's almost cherry picking time. |
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Colly
I'm settling in nicely
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Post by Colly on May 18, 2011 11:46:34 GMT 1
Apart from the cherries in Brandy I also make Rumtopf which is gorgeous. You need a large jar, mine hold about a gallon Start off with the first soft fruit of the season normally Strawberries, cut up the strawberries add half the weight in sugar and the top up until covered with Rum then do the same with Raspberries, Cherries, Plums. Leave for about 3 months normally Xmas then spoon it over icecream.... |
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Post by Madame Moorhen on May 18, 2011 13:08:15 GMT 1
My cherries are later, about mid July. Can I ask if you destoned them first or just bottled with stones in? Also did either you (Ali) or Troll do any of that water bath malarky, or just do like the tom sauce i.e. very hot boiling sugar syrup into hot sterilised jars? The tom sauce I did thanks to Ali has been absolutely fine this way (minus sugar syrup ;D). Cheers! |
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Post by Ali on May 18, 2011 13:11:42 GMT 1
Aha Rumtopf - forgot about that one colly I have made fruit 'liquers' from fruit n vodka/gin etc, the strawberry and the raspberry were (were being operative word) fantastic. MmeMH I left them stoned, couldn't be ***** to mess about de-stoning. Did them in the same way as did the toms. You can try some during your visit |
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Absolutely yummy!
