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Home Ec Projects: Preserving Cherries

Cherries are very, very versatile fruits. They can be dried like raisins; made into fruit leathers; canned for jellies, jams, preserves, conserves, marmalades, and more; pickled, candied, frozen, etc. Following directions properly, you can wind up with a pantry item that is not only tasty, but quite pretty.

Cherry Leather

Ingredients:
1 c. pitted cherries
1 T. lemon juice

Puree cherries and lemon juice. Prepare one leather tray. Spread as directed. Dehydrate 8 to 10 hours, or until leather will pull away from liner. Variations: combine with apple, apple-pineapple, banana, pineapple, raspberry, rhubarb. Spices, flavorings, sweetenings: almond extract, cinnamon, lemon, orange, white corn syrup. Yield: 1 leather.

Cherry Leather Chips

Dry fruit leather until brittle. These can be eaten as a snack, chopped to make toppings on cereals and puddings or reconstituted to flavor yogurt, ice cream, milk shakes, and baby cereal. Store dried chips in airtight glass or plastic contaners.

Cherries Dried

Select large, plump and firm, fully ripe cherries with fresh-looking stems. Wash and remove stems. Slice in half and remove pit; or, pit and dry whole. Dry at 160F for two to three hours, then at 130F until dry.

Fruit Sherbet

Ingredients:
1 env. unflavored gelatin
to c. sugar
dash salt
c. water
2 c. fresh fruit puree
1 (13 oz.) can evaporated milk
3 egg whites
c. sugar

In large saucepan combine gelatin, to cup sugar (to taste), and salt. Stir in water; heat and stir til gelatin dissolves. Stir in desired fruit puree and evaporated milk. Turn into a 9x9x2" pan, cover and freeze until firm. In small mixer bowl beat egg whites until soft peaks form; gredaully add cup sugar, beating till stiff peaks form. Break frozen mixture into chucks; turn into chilled large mixer bowl. Beat until fluffy. Fold in egg whites. Return to pan; cover and freeze until firm. Makes about 1 quarts.

Cherry Juice

This takes in strawberries, cherries, raspberries, blackberries, elderberries and other berries that can be covered with water and cooked just below boiling point for half an hour. Strain through bouble thickness of cheesecloth. If you want this as a smooth drink, add one cup of sugar to the gallon of juice.

Cherry Almond Jam

Ingredients:
3 (12 oz.) bags frozen sweet cherries, thawed, drained
c. almond liqueur
3 T. lemon juice
1 pkg. sure-jell
4 c. sugar

Grind or finely chop cherries. Combine cherries, almond liqueur and lemon juice in a large sauce pot. Stir in sure=jell. Bring to a rolling boil. Add sugar and return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Pour hot into hot jars, leaving quarter inch headspace. Adjust caps. Process 10 minutes in boiling water bath. Yield: about 6 half-pints.

Cherry Marmalade

2/3 c. seeded and chopped orange
1 qt. pitted sweet cherries
c. lemon juice
3 c. Sugar


Cover chopped orange with water and boil in a large sauce pot until soft; cool. Add cherries, lemon juice and sugar to orange. Bring slowly to a boil, sitrring frequently until sugar dissolves. Cook rapidly to jellying point, about 35 minutes, stirring frequently. Pour hot into hot jars, leaving quarter inch headspace. Adjust caps. Process 15 minutes in boiling water bath. Yield: about 4 half-pints. NOTE: if sour cherries are to be used, reduce lemon juice to 2 tablespoons.

Cherry - Pineapple Marmalade

Ingredients:
2 c. finely chopped, pitted, tart red cherries
2 c. finely chopped, cored, pared fresh pineapple
2 c. sugar


Combine all ingredientsi n a large sauce pot. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly until thick, about 10 minutes. As mixture thickens, stir frequently to prevent sticking. Pour hot into hot jars, leaving quarter inch headspace. Adjust caps. Process 15 mintues in boiling water bath. Yield: about 3 half-pints.

Cherry Pie Filling

Ingredients:
8 c. tart cherries
2 c. sugar
5 T. cornstarch


Wash and pit cherries. Drain. Combine sugar and cornstarch. Stir in cherries; let stand until juice begin to flow, about 30 minutes. Cook over medium heat until mixture begins to thicken. Pour into can or freeze jars or plastic freezer boxes. Seal, label, and freeze. Yield: about 4 pints.

Cherry - Raspberry Conserve

Ingredients:
3 c. raspberry pulp
3 c. pitted sweet cherries
4 c. sugar

To prepare raspberry pulp: Press berries through a sieve or food mill to remove seeds. Simmer cherries until tender; add berry pulp and sugar. Cook slowly until sugar dissolves, stirring occasionally. Cook rapidly until thick, about 30 to 40 minutes. As mixture thickens, stir frequently to prevent sticking. Pour hot into hot jars, leaving quarter inch headspace. Adjust caps. Process 15 minutes in boiling water bath. Yield: about 4 half-pints.

Cherry Preserves

Ingredients:
2 lbs. pitted tart red cherries
4 c. sugar

Drain juice from cherries. Add sugar to juice (if not enough to dissolve sugar, add a little water); cook until sugar dissolves, stirring occasionally. Cool. Add cherries and cook rapidly until cherries become glossy, about 15 minutes. Cover and let stand 12 to 18 hours in a cool place. Bring to a boil; boil hard 1 minute. Pour hot into hot jars, leaving quarter inch headspce. Adjust caps. Process 15 mintues in boiling water bath. Yield: about 4 half-pints.

Dried Candied Cherries

Wash fruit and cut into thin strips. Simmer in medium syrup (2 c. water and 2 c. sugar) for two hours, or until fruit is clear and tender. Drain. Place on drying tray. Dry until pliable. Cool and store in air tight container.

Spiced Sweet Cherries

Ingredients:
6 to 7 cups sweet cherries
juice of 1 lemon
3 c. cider vinegar
2 (2") sticks of cinnamon
24 whole cloves
1 slice of ginger, 1/8" thick
2 bay leaves
c. honey

Wash and pit cherries and chill in ice water plus juice from half the lemon. In a saucepan with remaining lemon juice, simmer vinegar, honey, cinnamon, cloves, ginger, and bay leaves for 15 minutes. Drain cherries. Fill four hot, scalded pint jars three-quarter full with cherries. Strain hot liquid, and pour over cherries, leaving " head space. Seal and process in boiling water bath for 10 minutes.

Pickled Cherries

Pit cherries, place in a large crock and cover with weak vinegar. Let stand 8 days, stirring twice each day. On the ninth day remove from the vinegar and drain. To each pint of cherries add one pint of sugar and replace in the crock, letting stand for 8 more days and stirring twice each day. At the end of the eighth day, place in sterile jars and seal. Serve with poultry and meats.

Cherry-Berry Jam

Ingredients:
3 c. blueberries
c. apple juice
3 c. cherries
4 T. plus 1 t. lemon juice
2 c. raspberries
1 c. plus 2 T. honey

Combine all ingredients except honey. Place on high heat and bring to a boil. Add honey and continue stirring. When mixture comes to a full boil, begin timing approximately 25 minutes. Jam is ready when it resembles thick, sticky syrup. Pour into prepared half-pint jars, leaving headspace, and seal. Process in boiling water bath for 10 minutes. Yield: four half-pints.

Black Cherry Jam

Ingredients:
4 c. prepared black cherries
1 box sure-jell
5 c. sugar

Use fully ripe fruit, washed, picked from stems, pitted, and crushed. Place in an enamel pan holding at least twoice as much as the amount of fruit. Add water -- to about a quarter of the depth of the juice fruit, halfway to the top of less juicy kinds, and enough to barely cover rather dry fruits. Place over medium heat and bring to a boil; lower heat and simmer for about 15 minutes or until fairly soft, stirring often enough to prevent sticking. Pour fruit and juices into a colander or coarse sieve and with a wooden pestle or a large spoon force the pulp through. In a large enameled pot combine fruit and pectin and bring to a hard boil over high heat, stirring. Add sugar and bring to a boil again, still stirring. Boil very hard for exactly two minutes, stirring constantly. Remove from heat and skim off foam. Continue to stir and skim for 5 minutes. Ladle into sterile jars or jelly glasses and seal. Makes 7 half-pints.

Black Cherry Jelly

Ingredients:
3 c. black cherry juice
1 box sure-jell
4 c. sugar

Combine juice with pectin in a large enameled pan and bring to a hard boil over high heat, stirring occasionally. Add sugar and again bring to a hard boil, stirring. Boil for exactly 2 minutes, stirring constantly. Remove from the heat and skim off any foam. Pour at once into sterile jelly jars or glasses and seal. Yield: 5 half-pints.

Cherry Citrus Jelly

Ingredients:
3 c. sweet cherry juice
2/3 c. orange juice concentrate
1 c. sour cherry juice
2 T. lemon juice

In a large saucepan combine all ingredients. Boil for 12 minutes. Ladle into prepared half-pint jars, leaving headspace, and seal. Process for 15 minutes in a boiling water bath. Yield: two half-pints.

MARASCHINO CHERRIES

Ingredients:
4 lb Pitted red cherries
4 lb White sugar
3 cups Water
Juice of 1 lemon
1 oz Almond extract
1 oz Red coloring
-----BRINE-----
2 qt Water
2 T. Salt
1 t. Alum

Soak pitted cherries overnight in heated brine. The next morning, drain cherries. Rinse in cold water. Combine cherries, water, sugar, lemon juice, and red coloring. Heat to boiling point. Let stand 24 hours. Again boil juices, pour over cherries and let stand 24 hours. Bring to boil again. Add almond extract and cherries. Pack in hot sterilized jars and seal. **Water Bath Time from The Ball Blue Book- pints 20 min, quarts 25 min.

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