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Sweet cherry summer recipes

Posted: June 12, 2010 11:04 p.m.
Updated: June 13, 2010 4:55 a.m.

Cherries ready to be picked.

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Maxi's 30 minutes to homemade sweet cherry jam

Ingredients
2 cups prepared fruit (buy about 1-1/2 pounds fully ripe sweet cherries)
2 tablespoons fresh lemon juice
4-1/4 cups sugar, measured into separate bowl
3/4 cup water
1 box Sure-Jell fruit pectin

Preparation
Prep: 30 minutes

RINSE clean plastic containers and lids with boiling water. Dry thoroughly.
STEM and pit cherries. Finely chop or grind fruit. Measure exactly 2 cups prepared fruit into large bowl. Add lemon juice. Stir in sugar. Let stand 10 minutes; stir occasionally.
MIX water and pectin in small saucepan. Bring mixture to boil on high heat, stirring constantly. Continue boiling and stirring for 1 minute. Stir pectin mixture into fruit mixture. Stir constantly until sugar is dissolved and no longer grainy, about 3 minutes. (A few sugar crystals may remain.)
FILL each container quickly to within 1/2 inch of top. Wipe off top edges of containers; quickly cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze up to 1 year. Thaw in refrigerator.
Serving size:
Makes about 5 (1-cup) containers.

Variations
Important tip for jam recipes: To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cups, then level by scraping excess sugar from top of cup with a straight-edged knife.

Gary's cherry ice cream

Ingredients: (serves 6)

18 oz. ripe cherries
1/4 cup water
1 tablespoon sugar
2 strips orange rind
2 teaspoons red currant jelly
1 1/4 cups cream
3 egg yolks
2/3 cup sugar
1/2 teaspoon vanilla essence

Method
Stone the cherries and place them in a saucepan with water, one tablespoon of sugar and orange rind. Cook, covered over low heat, until tender. They are best very soft for an ice cream.
Mix in the red currant jelly and allow it to melt.
Puree the juices and fruit. You should have about one and a quarter cups of pulp. Let it cool completely.
Bring the cream to boil. In a bowl, whisk the yolks with the remaining sugar until thick and gradually tip in the hot cream, stirring constantly. Return to a saucepan, heat and cook, stirring until you have a very light custard. Make sure it does not boil.
Remove from the heat and flavor with vanilla. Cool, then chill the custard for an hour.
Mix with the cherry pulp and either freeze in an ice cream machine or in a tray in the freezer. If using a freezer tray, stir the set portions of ice cream from the edges into the center several times as it chills.

 

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