Michigan Thread - all are welcome!

[Folly's place]

ONCE I bought cherries at the farmer's market, and made jam. Took a very long time to pit each cherry, had purple fingers for days, and gave up on ever doing it again. Maybe jelly, so not necessary to remove pits first? Anyone?
Mary

 

[saysfaa]

Purple fingers mean you used black sweet cherries. Tart pit much easier - a little like cling stone peaches vs free stone.

Tart also grind or chop better, and have more health benefits. In my opinion, they taste better too but if you like sweet cherry taste then try Balaton instead Montmorency or North Star (North Star aren't a commercial variety). Added benefit to any of the tart varieties is no stained fingers.

 

[saysfaa]

You'll want to spread them so they aren't touching, this allows air to move around them...

True but is it enough different to offset fitting fewer cherries on the tray at a time?

If it takes a third less time per batch but I can fit only half as many cherries per batch then the last cherry will start the process later.

If it takes too long to get the last of the cherries started drying then I lose more of them to bruises turning to rot.

Slicing would dry them faster but the taste is in the juice. I can and do capture the juice but I'd rather it stayed in the dried cherries.

I really like the idea of putting the almost dry ones in mesh bags like you describe.
I will definitely try that.

 

[Sally PB]

I made tart cherry butter back in high school. IIRC, the secret ingredient was almond extract.

 

[Folly's place]

I knew they were sweet cherries, also fine for jam, except for the time it takes (and the mess) pitting them. And I'd rather have jam, with the whole fruits inside, than jelly, only the juice.
BTW, anyone make crab apple jam? Only jelly here, we have plenty from last year's crop. Anyone wanting crab apples, we are going to have lots this summer, you pick.
Mary

 

[1muttsfan]

Jam here too - deliciously chewy and sweet/tart if you use sour cherries. Not as fond of sweet cherry jam.
The only jelly I really like is Current, and it is a knockout if you can find enough currents to make it.

 

[Dreamzchaser]

@Sally PB sent you package today.

 

[Farmerjoe98]

Today would have been Opa's birthday. We lost a few good ones in the last few year.

Hello My Name is Joe, I am Opa's son. I want to join this group. If you all will have me. While I do not have his gift for writing I have been keeping teaching folks about livestock for my entire life. How can I be of service?

 

[Sally PB]

We would love to have you join, @Farmerjoe98!

 

[Farmerjoe98]

We would love to have you join, @Farmerjoe98!

Thanks so much! This site sure meant a lot to my Dad!