Cherry puree/syrup?

[dragnlaw]

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?

 

[bethzaring]

Stir it into some yogurt, cheesecake topping, pancake topping, eat off a spoon, thumbprint cookies, pb&j, blintzes...

 

[dragnlaw]

yummmmm

 

[blissful]

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.

 

[dragnlaw]

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.

 

[blissful]

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!

 

[dragnlaw]

In so far as fruit goes, I'm lucky here in Southern Ontario, our 'fruit belt' so to speak.