Got carried away picking cherries...
07-10-2011, 07:53 PM
#1
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Join Date: May 2009
Location: Orchard Park, NY (near Buffalo, which is near Niagara Falls)
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... came home with 60 pounds! Mostly sweet (and I'll share them at work). Also picked a bundle of sour cherries.
(I really like picking cherries; it's so pleasantly mindless.)
So - the sour cherries are destined for pie, and I plan on freezing them. I had a recipe book that recommended 4 cups as being the right quantity for a pie, but when I put them into a freezer bag it just looked kind of skimpy.
How many cups of cherries do you think make for a nice pie?
And has anyone out there tried to make cherry jam/preserves? Was it easy or hard?
(I really like picking cherries; it's so pleasantly mindless.)
So - the sour cherries are destined for pie, and I plan on freezing them. I had a recipe book that recommended 4 cups as being the right quantity for a pie, but when I put them into a freezer bag it just looked kind of skimpy.
How many cups of cherries do you think make for a nice pie?
And has anyone out there tried to make cherry jam/preserves? Was it easy or hard?
07-10-2011, 08:04 PM
#5
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Join Date: Dec 2010
Location: Chula Vista CA
Posts: 7,401
When I make pies I let the pie pan dictate the amount used. And since I like a LOT of fruit in the pie, it is usually 6 to 8 cups. Depending on how much fruit I have also will dictate which pie plate I will use. Since it is just my husband & I now, I have several 6 inch pie plates that make the perfect size for 2 people. But if we have a large group I use m deep dish pie plates.
We had a "Queen Anne" cherry tree growing up, my mother made 2 attempts to make cherry jam/preserves and neither time did it come out right, but it was great ice cream topping. My mother made the best cream pies, but when it came to working with cherries, there was just something that always went wrong for her. So she gave up and the trees were removed before I was old enough to try.
It sounds wonderful, I wish you the best, because fresh cherries are the best!
We had a "Queen Anne" cherry tree growing up, my mother made 2 attempts to make cherry jam/preserves and neither time did it come out right, but it was great ice cream topping. My mother made the best cream pies, but when it came to working with cherries, there was just something that always went wrong for her. So she gave up and the trees were removed before I was old enough to try.
It sounds wonderful, I wish you the best, because fresh cherries are the best!
07-10-2011, 08:15 PM
#7
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Join Date: Mar 2010
Location: North Carolina
Posts: 2,375
Fruit tends to cook down, so you need at least double of the "finished" volume.
As for jam, if you do freezer jam it's not that hard...pretty much crush, stir with sugar + pectin, let sit, pour into jars.
Cooked jam is pretty much the same, but less pectin, cook, pour into sterilized jars, then wait for the lids to suck themselves down.
As for jam, if you do freezer jam it's not that hard...pretty much crush, stir with sugar + pectin, let sit, pour into jars.
Cooked jam is pretty much the same, but less pectin, cook, pour into sterilized jars, then wait for the lids to suck themselves down.
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