Displaying items by tag: preservation

    If you didn't read my last post about "what would you wait 14 years for?" then you probably don't understand just how unprepared we are for this harvest. We harvested 6Kg yesterday, and another 3Kg today, and we haven't even done the "low hanging fruit"  yet. (I actually mean that quite literally).

    So what do you do when your cherry tree has easily produced something akin to 50-100Kg of fresh, viable cherries? Obviously eat as many fresh as possible, but no one can eat such a glut, without severe repercussions (and I do speak from experience). However, eating everything is impossible, especially when it's only going to be good on the tree for another week or so. Oh, did I mention that front yard of strawberries is producing 20-50 strawberries per day? (That should continue until the new year) Our blackberries, loganberries, raspberries, figs, nectarines, peaches and apricots are mere weeks away from harvest too. Christmas time is indeed a busy time of year! Even without the Christmas "spanner in the works" and all that it includes.

    Enter the food preservation frenzy!

    Just "Jammin"

    Ok, we're highly experienced when it comes to making apricot jam. However, cherries are a new addition to our schedule. Making jam in on one batch, I call it a "jam session". However, when making it in excessive quantities, in multiple batches, sometimes concurrently, other times, in rapid series over days, or even weeks, I have to make some sort of fun out of it. To my pun-tastic and groan-worthy-joke-oriented mind I like to call such an undertaking: a "Jam-boree"... usually because we get some friends over to help, and it always makes things more fun! Pipping cherries by yourself for hours on end... not so fun... unless you're listening to all the songs your partner doesn't like, and nibbling a scary amount of the freshest cherries you've ever had. Let's face it, I picked them after all!

    Messy bench showing many cherries in varying stages of being cleaned, stalked, pipped, and prep'd
    Top Left: A view from atop a ladder, amongst the cherry branches. You might think that all cherry picking is the same, but it's not. The further from the ground, the slower going it becomes. You have to keep climbing down to move the ladder, instead of just walking over and reaching up for the lower branches. Wind in branches can really knock you around when you're on a ladder, and move more and more as the branches thin out. This can make grabbing the cherries you want quite difficult as they sway in and out of reach.
    Top Right: Cherry preservation happens to be very messy and involved. It's totally the cherries fault.. Note the pot full of cleaned, stalked, and pitted cherries right up the back. That's all me. :-)
    Bottom Left: This is a 50cm wide colander with cleaned and stalked cherries.
    Bottom Right: Reducing the cherries and sugar into a delicious jam can take quite some time. I recommend keeping a better eye on it than I did... noting the jam on the edges.

    In light of the massive surplus of cherries, and other fruit bearing down on us in the coming weeks, I bought 20Kg of sugar, 10 packets of pectin (also known as "jam setter".. which is branded and erroneously spelled "Jam Setta"... <cue spelling error-based cringing here> which if you're interested, helps to ensure a nice thicker consistency to the end jam. Making jam is simple, making jam well is not so easy. Making a good jam is a balancing act between batch sizes, the speed of reduction, and how far you reduce it down. If you don't reduce it enough, you get a syrup. If you reduce it too far, you get fruit-flavoured toffee. All of them are delicious, but the applications for the final extreme-end products can be severely limited.

    What we've learned about jam making from hard-won experience:

    1. Larger batches in "one big pot" will take forever to reduce. If you don't consistently and frequently (by frequently I mean almost constantly) stir it, you'll burn the jam on the bottom before you know there's a problem. It is a major pain to clean up a burned jam pot. Wren and I highly recommend you limit it to 4L at most in one pot when you're just starting out (there's no reason you can't have multiple pots though). Using non-stick or stainless steel woks work, as do paella pans. The shallower depth will accelerate the reduction, but they're not as shallow as most frypans/skillets, which easily spill if you stir/boil too energetically, or fill it up too far (which is very easy to do). Regardless of your cooking implement of choice, ensure you only have it on medium heat at most on a small or medium sized burner/element. You're aiming for a slow simmer, not boiling.
    2. You'll get better and more consistent results with smaller batches.
    3. Slow and steady is far better than trying to rush. Make sure you have enough time to complete this task. Interruptions can get very messy.
    4. You can sterilize your jars and lids in boiling water, this is a great idea if you have swing-top lids with soft rubber seals. However, we find it easier to just put clean jars (and corresponding lids) together on the shelves in our oven and set the oven to 105 degrees for half and hour. If the gaps in your shelves are too big and lids fall through, try putting them on a baking tray/pizza stone/even one of those wire cooling racks people use for cakes. Timing the jam and jars is important. You need both the jam and the jars to be hot when you fill the jars so you don't crack the glass when you pour it in. Waiting until they're cool to fill them will not seal the lid, nor will it be properly sanitized. Once a jar is full, immediately and tightly put the lid on before you start pouring the next jar.

    Yesterday, we turned that 6Kg of cherries into roughly 12 jars of cherry jam.

    Chillin', Churnin', and Jammin'

    We started making a batch of home made cherry ice cream last night, we finished it this afternoon. The process was quite involved. We weren't sure about this new recipe, so we only used 1.6Kg of cherries, 3/4 of a cup of sugar, and roughly 400g of thickened cream. After blending, reducing, and simmering, we only have 1.5L of ice cream to show for it at this stage. It should be ready for serving by tomorrow. Making ice cream is basically blending fruit into pieces or even puree, reducing it down to thicken it up, adding sugar and cream, simmering it to ensure the sugar is dissolved, then churning it and freezing it at the same time. Then just freezing it to both store it long term, and to firm it up some more.

    Then we made another 8 jars of jam after dinner. I expect we'll make another 30 or so jars of jam before we're done, and freeze another 10Kg of cherries for later use. Cherry relish has also been discussed. However, for each batch of cherry-based products, I can spend anywhere between 20 minutes, and an hour just picking the fruit. Then washing, stemming, and removing the seeds can take another 30 mins to 1 hour, depending on the harvested amount.

    Day three of "Cherrylimpics" We've had the "warm up" jam batch. The mad sprint-like work on the ice cream. Now we're going for the marathon of cherry preservation. This time, it's not a team sport, it's largely a solo effort. So I spent 5 hours picking cherries today. Picking nearly 20Kg, I then spent another 3 hours pitting cherries. When Wren came home from work, we made another 12 jars of jam, and we're in the process of freezing 5Kg of pitted cherries for future use. I'll do another 5Kg tomorrow.  That leaves about 4Kg for another batch of ice cream.. I'm thinking I'll add some chocolate chips to it. I have chocolate, a grater, and arms threatening to fall off after a day of fruit picking, cleaning, pipping, and preserving. What can possibly go wrong?!

    I'll keep this updated, and add more pics when I can.

    Stay safe, and have fun!

    Ham.

     

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