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Old 06-24-2021, 03:35 PM   #1
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Cherry puree/syrup?

blissful, I keep thinking about your Cherry puree.

Do you have a general recipe you follow for your cherry syrup/puree?

When our local cherries come in I'd love to try some. Pounds/cups of cherries needed per jar?

I also have a large container of Plum puree that I froze last year. Then the sale came up and they stayed in the freezer.

Anyone have suggestions for making something wtih them?

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Old 06-24-2021, 03:40 PM   #2
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Stir it into some yogurt, cheesecake topping, pancake topping, eat off a spoon, thumbprint cookies, pb&j, blintzes...
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Old 06-24-2021, 04:53 PM   #3
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yummmmm
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Old 06-24-2021, 08:28 PM   #4
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Dragnlaw, 4.5 quarts of cherries, 1 cup of lemon juice, 2 cups of honey, cook it down into a puree, it made 13 1-cup jars. You may have to guesstimate the quarts of cherries to 1 cup jars. They are sour cherries, with lots of water in them. https://nchfp.uga.edu/how/can_02/fruit_puree.html


You can do the same thing with the plum puree. I have nectarine puree, green grape puree, black grape puree, strawberry puree...really any fruit that will work with the above recipe, fruits that go on sale. Right now I have 14 lbs of peaches ripening in the kitchen to dehydrate and can in puree form.
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Old 06-25-2021, 07:06 AM   #5
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Thanks blissful. I really have to find my way to the Farmer's Markets here now.

One in Hamilton is supposedly quite big (indoor) and there's another just out of town that's even bigger.
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Old 06-25-2021, 07:20 AM   #6
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Dragnlaw, I hope you find some good cherries. Sometimes, I add some apples to the puree to give it more body. Either way, it still is wonderful!
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Old 06-25-2021, 08:01 AM   #7
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In so far as fruit goes, I'm lucky here in Southern Ontario, our 'fruit belt' so to speak.
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