TARRAGON & THYME

 Cherries are in season and quite readily available at the shops at the moment and I thought I would share this recipe with you its really delicious.  Makes approximately 2 1/2 lb of jam.  Unfortunately I have lost all my cherries this year to the dratted pigeons so I will have to use some out of the freezer or buy some more.  I have made this before and it is delish.  I hope you like it just as much as I do. 2lb Morello cherries stoned  (keep a few of the cherry kernels) 2tbsp fresh lemon juice 1 1/2lb preserving or granulated sugar a knob of butter 2tablespoon of Kirsch (optional) Put the cherries, kernels (crack cherry stones with a nutcracker to remove the hard outer shell it is the soft almond flavour kernel that needs to be added here not the hard bit) and lemon juice into a pan with 6 tablespoons of water and cook very gently for about 30  minutes until really soft.  Stir every so often to prevent sticking. Remove the pan from th...

Well so far I have had about 32lb of cherries off the tree and that is not even stripping it. I have therefore been very busy stripping the stalks from the cherries, washing them, drying and them and then storing them in 1 lb bags.   Needless to say the bulk of the cherries have gone into the freezer, for when I have more time to process them - although some are destined for pies, and crumbles apart from the 12lb that I preserved in syrup at the start of operations.  I think I must be desperately odd as I actually enjoy preparing stuff even if there is loads of it and making different things with the raw material.  I just wish I had the space to do more.  Its certainly the biggest harvest have had off the tree to date.  I am still rooting for that place in the country with the roses round the door and room to have a proper orchard, and fruit garden (probably all pie in the sky - but its a dream and something to aim for - and it is my dream)....

Ingredients: 3lb/1.35 kg firm black cherries with their stalks on if possible 3lb/1.35 kg sugar 1 1/2 pints/750ml water Trim the cherry stalks to 1 inch in length (2.5cm).  Make up a syrup of sugar and water and add to the fruit.  Simmer slowly until the cherries begin to look transparent, rather like glace cherries. Drain the fruit from the syrup and spread it out on cake racks to dry.  Leave overnight in a warm place.  Next day spread them out on greaseproof paper and leave in an airing cupboard for another 24 hours.  Pack into a plastic box layering them with waxed paper. To serve as sweets dust them with icing sugar first or dip each into a little melted plain chocolate. These would be lovely to bring out as a special treat at Christmas, so time to make them now as the cherries start to put in an appearance.

This is something that I try to make year in year out,  It is on the Pattypan list of makes for the Put Down each year. Ingredients: 450g/1lb nice dark cherries (traditionally Morello cherries are used) 75g/Approx 3 oz of sugar (or add less or more depending on how sweet you want this) 600ml/1 pint of brandy Almond essence 2 drops  - Optional Method Remove all the cherry stalks and keep these to one side.  I have found another recipe for using these which I intend to have a go at this year.  This will be posted separately. Prick each cherry all over with a sterilised needle or wooden cocktail stick.  I use a cherry stoner to remove any of the pits, especially with a view to eating the macerated fruit later on. Layer the cherries with the sugar alternating in a sterilised jar to within approx one inch of the top of the jar.  If using the Almond essence add now. Pour in the brandy to cover the cherries by about half an inch.  Seal the ja...