Our sour cherry tree only has a handful of small berries on it, but I went to a local orchard last week and picked 12 pounds of sour cherries. They said it wasn't a good year for sour cherries. Some trees had only a few, but I did find two that were loaded and easy picking.With all the cherries, I made 1 cherry pie, 8 jelly jars of cherry-marmalade, and 3 quarts of cherries in light syrup.
The Cherry Marmalade recipe comes from the Ball Canning book, but I modified it for sour cherries. Here it is boiling away. 
Cherry Marmalade1 medium orange (including peel),seeded and finely chopped
1 quart pitted sour cherries
1/4 cup lemon juice
4 cups sugar
1 cinnamon stick
Cover chopped orange with water in a sauce pan, bring to a boil and cook about 20 minutes until soft. Add remaining ingredients, bring to a boil and cook about 35 minutes until it reaches the jelling point. Remove cinnamon stick. Pour into hot jars, leave 1/4 inch head space and process for 15 minutes in a boiling water bath. Makes about 4 half pints.
5 comments:
The cherry marmalade sounds tasty. I made a double batch of sour cherry jam last year, it didn't last long.
Yum! Sounds great!!
I've never heard of cherry marmalade, but it sounds yummy nonetheless. Can sour cherries ever be eaten raw (like regular sweet or rainier cherries), or are they always (mostly?) just used for cooking?
There's nothing that I enjoy more than a fresh sour cherry pie. However, I might have to try the sour cherry marmalade. Thanks for sharing!!!
thyme2garden,
Sour cherries are rather sour for eating raw. I nibbled a few while I was picking but there is no temptation to eat more than you put in the bucket.
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