CHERRY HARVEST:

pk · 07-27-2007, 01:20 AM

Rolling out cherry harvest

One of Wisconsin's most beloved summer fruits is plucked from a tree in a popular vacation destination, then most often baked in a pie or cobbler.
Of course, it's the Door County cherry.
Most cherries raised in Door County are tart Montmorency cherries used in baking.
Several sweet cherry varieties are also grown, but the sweet crop is a tiny percentage of the overall harvest. Sweet cherries are eaten fresh and generally aren't used in baking.
The 2007 harvest began in the wee hours last week at Seaquist Orchards near Sister Bay, the state's largest cherry grower.
It's a short season and picking must keep up with 24-hour processing, as most tart cherries are sold frozen or canned.
"There's a big crop," said Kristin Seaquist, who runs the Seaquist Orchards Market.
The Seaquists and about two dozen other growers expect to have fresh tart cherries until mid-August.
The fresh sweet cherry season begins earlier than the tart season. Sweet cherries are now available at Seaquist, including Cavalier, Rainier and Queen Anne varieties.
Whether you buy cherries fresh during a vacation to Door County or frozen at a city supermarket, there are a few things you should know to fully appreciate them.

FULL STORY (on picking cherries, freezing, different types to eat, how to grow your own, and even cherry facts and RECIPES) can be found here:

http://www.jsonline.com/story/index.aspx?id=636551

**CarolsCritterCare** · 07-27-2007, 07:18 AM

MMMMMM Cherry Malts!!
Cherry Pie!!
MMMMM
Carol

**AJE** · 07-27-2007, 07:28 AM

2007 Cherry Season for the twins, berries are pletiful

**AJE** · 07-27-2007, 07:37 AM

QUESTION: Does anyone have a good recipe for CHERRY Jam, Marmalade or Jelly? Looking for a way to use up all my frozen berries.

Also looking to concoct an alcoholic cherry drink.

**CarolsCritterCare** · 07-27-2007, 09:58 AM

I dont..........but if you find one some place will you share it?
Carol

**AJE** · 07-27-2007, 01:58 PM

Quote:

Originally Posted by CarolsCritterCare

I dont..........but if you find one some place will you share it?
Carol

I'm going to try this out:

Cherry Jam

1 1/2 pounds frozen unsweetened tart cherries
4 cups granulated sugar
1 (1 3/4-ounce) package powdered fruit pectin
3/4 cup water

1. Follow recipe exactly. Do not reduce or increase the amount of ingredients or substitute other ingredients. Do not double recipe because mixture may not set.

2. Have ready clean freezer containers with lids (1 or 2-cup size).

3. There are 4 to 5 cups frozen cherries in 1 1/2 pounds. Coarsely chop cherries while still frozen. Allow cherries to thaw and come to room temperature. Do not drain cherries; use all the juice for the jam. You should have 2 cups of chopped cherries and juice. It is critical that the cherries be at room temperature, not slightly chilled.

4. Combine chopped (room temperature) cherries with juice and sugar in a medium mixing bowl; mix well. Set aside 10 minutes; stir occasionally.

5. Combine powdered fruit pectin and water in a small saucepan; mix well. (Mixture may be slightly lumpy before cooking.) Bring mixture to a boil over high heat, stirring constantly. Boil, stirring, 1 minute. Remove from heat. Immediately stir pectin mixture into cherries. Stir constantly until sugar is completely dissolved and no longer grainy, about 3 minutes. Quickly pour into containers to within 1/2 inch of tops. Wipe off top edges of containers; cover with lids. Let stand at room temperature 24 hours to set.

6. For immediate use, store in refrigerator up to 3 weeks, or freeze containers up to 1 year. To use, thaw in the refrigerator.

Makes 5 to 6 cups.

**CarolsCritterCare** · 08-09-2007, 09:48 AM

How did this turn out??
Carol