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Wild Cherry
(Prunus spp)

Wild cherries are found in abundance in North America. Common ones are Chokecherry (Prunus virginiana), Pin Cherry (P. pennsylvanica), Sand Cherry (P. pumita), Mountain Cherry (P. angustifolia) and Black Cherry (P. serotina).

Black Cherry Conserve Cherry Jam Cher-Crab Apple Jelly Cherry-Currant Jelly Chokecherry Jelly Cherry Sauce Pin Cherry Jelly



on this pageBlack Cherry Conserve

Ingredients
2 juice oranges
1 quart wild cherries
¾ tsp ground cinnamon
6 tbsp lemon juice
3½ cups sugar

Cut the oranges into thin slices, remove the seeds, place in a deep saucepan and cover with water. Cook till skins are tender. Steam and clean cherries. Strain cherries through a food mill to remove pits. Add pulp to cooked orange slices and mix, then add spices, lemon juice and sugar. Mix thoroughly and simmer over a low heat till thick. Mixtures will appear somewhat clear when ready. Remove from heat and spoon mixture into hot, sterile jelly jars and seal.



on this pageCherry-Crab Apple Jelly

Ingredients
12 cups wild cherries
10 medium crab apples
7 cups sugar
¾ cup water

Wash and stem apples, then core them and cut them into eighths. Place into a saucepan with a little water and cook till the juice runs free. Wash and stem cherries and place into a saucepan with the ¾ cup of water. Cook till fruit pops. Remove from heat and strain both fruits through a jelly bag. Recover juices and mix in a saucepan. Add sugar and mix thoroughly. Bring to a boil then simmer on low heat about 10 minutes. Allow to cook till sheeting stage is reached. Remove from heat, skim off foam and pour into hot, sterile jelly jars and seal.



on this pageCherry-Currant Jelly

Ingredients
12 cups wild cherries
16 cups ripe, red currants
¾ cup water
7 cups sugar
3 oz liquid pectin

Wash, stem and crush cherries. Separately crush the currants. Combine the fruits in a deep saucepan. Add water and bring to boil, then reduce to simmer over low heat for 10 minutes. Strain mixture through a jelly bag. Recover 4½ cups of juice and add the sugar. Bring to a boil and add the pectin. While stirring continually, boil for 1 full minute. Skim off foam and pour into hot, sterile jelly jars and seal.



on this pageCherry Jam

Ingredients
3 lbs wild cherries
7 cups sugar
3 oz liquid pectin

Stem and clean cherries. Pit, chop or grind or you may strain fruit through a food mill to remove the pits. Collect 4 cups of the juicy pulp. Add sugar and mix thoroughly. Bring to a boil, add pectin and hold at a hard boil for 1 full minute while stirring constantly. Remove from heat, skim off foam and pour into hot, sterile jelly jars and seal. Jam will take 20 to 30 minues to set up.



on this pageCherry Sauce

Ingredients
4 cups wild cherries
¼ cup sugar
1 tbsp orange juice

Stew wild cherries for about 20 minutes. Remove from heat and strain. Separate pulp from juice using a jelly bag or fine strainer, but be sure to remove pits and skins. Mix 1 cup of the strained pulp, 1/3 cup of the recovered juice and the sugar. Simmer over a low heat for 10 minutes while stirring constantly. Remove from heat and add orange juice. Mix and serve. Used to baste wild meats or lamb and can also be used as a topping for ice cream or other desserts.



on this pageChokecherry Jelly

Ingredients
12 cups chokecherries
3 cups water
6½ cups sugar
6 oz liquid pectin

Clean and stem cherries. Place in a saucepan with water and bring to a boil. Lower heat and simmer over a low heat for about 15 minutes or till the cherries pop their skins. Strain mixture through a jelly bag recovering 3 full cups of the juice. Place juice into a deep saucepan and add sugar. Mix thoroughly. Bring to a boil and add the pectin and boil for 1 full minute. Remove from heat, skim off foam and pour into hot, sterile jelly jars and seal.



on this pagePin Cherry Jelly

Ingredients
12 cups pin cherries
2 cups water
7 cups sugar
6 oz liquid pectin

Clean cherries and place into a deep saucepan with the water and cook over a low heat for 20 to 30 minutes or till all of the cherries have popped their skins. Strain the juice through a jelly bag. Collect 3½ cups of the juice and place in a deep saucepan. Add sugar and mix well, bringing to a boil while stirring constantly. Add the pectin and hold at a boil for 1 full minute. Remove from heat, skim off foam and pour into hot, sterile jelly jars, then seal.



©1999 by Ernestina Parziale, CH

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