My cherry pitter is quaint. Right up until I made this batch of preserves, I had convinced myself that “quaint” was a desirable quality in a cherry pitter.
That’s it. In case you don’t know (and, looking at that piece of equipment, how would you?) here’s what a cherry pitter is supposed to look like. At about cherry number four, this little instrument started reminding me a bit too much of a certain medical instrument whose name I’ll spare you. I gave up.
I didn’t completely give up, I just started pitting them with my hands by gently pulling them into halves and knocking out the pit. This took less time than using my “pitter” and ended up being the perfect thing for these preserves since my sweet cherries were a little on the large side.
I adapted this recipe from Christine Ferber’s Mes Confitures and Mrs. Wheelbarrow. If you’ve ever peeked at Mes Contifures you’ll know that while it contains gorgeous recipes and really smart methods, it does not follow USDA approved processing guidelines. For this missing piece, I consulted Mrs. Wheelbarrow who had also adapted a Ferber recipe for water-bath canning.
I love that each time I can, I feel like I learn something new. Something I’m still learning to have the patience for is *cough* skimming foam *cough*. Perhaps you noticed. Still, I’m really proud of these preserves!
*spoon test info here