Sour Cherries

Collin

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Hello all. Well I figured I'd post what I did with the sour cherries this year. We can't grow sweet types here as the season is too short. We got about 2.5 ice cream pails this year from one bush. The size was down as we are going through a drought this year. The nicest ones were canned. I find when canned the sourness exceeds the bing type in flavour after they have cured for about 6 weeks. The rest was pressed into juice with the remainder spread into fruit leather. It is too bad grapes come after cherries. I would like to combine grape pulp with the sour cherry for a fully flavour...oh well next year...

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Collin

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Hello Mark, we did 2 cups of sugar to 5 cups of water canned, with unpitted cherries, in pint sealers and processed in boiling water for 15 minutes.
 

KimmiKuddlefish

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Hey Colin, sorry to start up again. Do you have a link or recipe for the fruit leather? I am hoping to start making some snacks for the family. Please and Thank you.
 

DThille

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Very nice. Those look a bit like the semi-sweet cherries we have. I’m currently growing two varieties - SK Carmine Jewel and Crimson Passion. Both were developed at a fruit breeding program at the University of Saskatchewan in Saskatoon. One year, we measured from the Carmine Jewel we have here in the city and after pitting, we had 52 cups from the one plant. I don’t know exactly when we planted that...we moved here in 1998 and had it before we bought our rural property in 2008.

Our cherries have great colour and they like to keep it, so whatever we do has a pretty appearance. As it happens, today I made tarts (they go over really well when I’ve brought them to the office) and started a vodka-based liqueur that we really enjoy. The recipe was made around sour cherries, so I’ve had to cut back the sugar (these can be eaten off the tree, but my wife finds them a bit too tart for her taste). What I wind up doing now is 6 cups of unpitted cherries, about 1.5 cups of sugar (original recipe called for three), and 750 ml vodka (or brandy but we typically use vodka). Give the cherries a bit of a mash to help release the juice, let the mixture sit for 3 weeks (mixing if necessary to ensure sugar is dissolved), then bottle. It’s recommended to let it sit for another 4 weeks...that’s the hardest part.

Derek
 

Collin

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Sorry for the absence. The plants are from the University of Sask and are Carmine Jewel.

Recipe of the same for apple.
Pitted and halved cherries 1.5 lbs.
Pureed cherry 2 cups
honey or granulated sugar 1-4 tbsp.
ground cinnamon 1/4 tsp.

Cook in water until barely tender. Drain. Run through blender to smooth.
Place puree in bowl. Add honey and cinnamon to taste. Sir well. Line 10x15 in jelly roll pan with plastic wrap, using 2 sheets crosswise fashion so as to have plenty of overhang. Spread puree mixture over plastic. Dry in 150F oven overnight or for 8 to 10 hours during the day. until dry and leathery. It till be stiff enough to pull off plastic wrap. May be turned to dry other side a bit. It should be pliable and stretch a bit as torn. Roll up with plastic to store in airtight container or freeze. A 12 X 18 pan may be used for 2.5 cups of puree.
 

DThille

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Thanks for that recipe and method. We will have to try that with this year's harvest. We have flexible trays for our dehydrator so we'd be more inclined to try that over the plastic wrap and see how that works...if not, I've seen photographic evidence the plastic wrap in the oven works.
 

daveb

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Sorry for the absence. The plants are from the University of Sask and are Carmine Jewel.

Recipe of the same for apple.
Pitted and halved cherries 1.5 lbs.
Pureed cherry 2 cups
honey or granulated sugar 1-4 tbsp.
ground cinnamon 1/4 tsp.

Cook in water until barely tender. Drain. Run through blender to smooth.
Place puree in bowl. Add honey and cinnamon to taste. Sir well. Line 10x15 in jelly roll pan with plastic wrap, using 2 sheets crosswise fashion so as to have plenty of overhang. Spread puree mixture over plastic. Dry in 150F oven overnight or for 8 to 10 hours during the day. until dry and leathery. It till be stiff enough to pull off plastic wrap. May be turned to dry other side a bit. It should be pliable and stretch a bit as torn. Roll up with plastic to store in airtight container or freeze. A 12 X 18 pan may be used for 2.5 cups of puree.
i do raspberies and blackberries very similare but they tend to have a lot more juice when puree...

1 pound fresh raspberries
¼ cup honey ( my little sister does htis with brown sugar but i do not know how much she uses )
1 tbsp fresh lemon juice

preheat oven to 180°F. i used 17-by-12-inch baking sheets with a silicone baking mats. toss ingredients in blender until smooth i run through an xx-fine food sieve to remove seeds. spread even on the baking sheets, bake aprox 3 to 4 hour or until surface no longer sticky to touch. keep an eye on the sheets depends on oven may need to rotate 180 degrees half way through. i have also used this recipe with blue berries i find the lemon juice preserves the color a little better and balanaces out the taste
 
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