One of my favorite times of years is when the cherries are ripe on the tree and ready for picking. We have two trees, but we can only get to one of them due to overgrown ivy (can I just say that seeing ripe cherries on a tree is torture when you can’t actually reach them?)
Our first year in the house, friends who were visiting pointed them out and we spent an hour shaking them from the tree and collecting them in buckets. We repeated the drill again last year and a couple weeks ago. While my 3 year old was excited to help, the baby wasn’t as excited and cried the entire time.
What can you do with 60 pounds of cherries?
The first year, I made cherry jam and marmalade. It was my first time using pectin and I was not prepared for how quickly it gelled. Usually I use green apples, which seem to be more forgiving. While I still have to stand at the stove and stir, if I have to step away for a minute or two, I can without ruining a whole pot of jam. Needless to say, my first venture into pectin didn’t work out at all. I can’t even get it out of the jar. If someone tries to attack me, the cherry jam could be a useful weapon.
Last year, we dried all of the cherries. My husband soaked them in brandy first. We still have some, even after a year.
This year, we’re venturing into cherry wine. I love wine; after all, I drink enough of it. We fermented a good share of our plums into wine and we’ll do the same with the cherries. Currently we have 10 gallons of cherry wine fermenting, along with a blend of cherries, plums and the first round of blackberries we’ve picked. After I pull out the nylon bags with fruit bit and transfer the solution into a secondary fermentor, I’ll add oak chips and maybe cinnamon sticks to give it a bit of a kick.
Since I haven’t made wine at this scale before, I’m nervous as to how it’ll turn out. Hopefully fine, but we’ll see. It could be awesome or absolutely terrible.
Next year we plan to plant a couple more cherry trees, maybe a different variety. Variety is the spice of life right?
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