Last month, the folks from the Northwest Cherry Growers sent me 18 pounds of sweet cherries (it’s my 8th year participating in their Sweet Preservation Canbassador program). After eating a couple pounds in a single sitting, I got down to the work of preserving. I made some whole fruit preserves, cherry and Meyer lemon marmalade, a batch of cherry and black raspberry jam, some cherry ketchup, and used up the rest in a mixed fruit jam.
I managed to share the recipe for the Spiced Cherry Preserves and then totally lost my blogging mojo. So this week, I’m going to try and make up for lost time while fresh cherries can still be had. I’ll link up this post as I get the recipes published. Here’s the first one.
A few notes. The recipe calls for pitted cherries, but you can also use the technique described here if you want an easier route to getting those pits out. If you’re not sure what you would do with cherry ketchup, know that it’s delicious on burgers and with roasted sweet potatoes. And if you’ve got them, feel free to use fancy sauce bottles, as described in this post.