Comments about freezing Cherries have been coming thick and fast in the last couple of days and a big thank you to everyone who has written. I obviously picked peak cherry season in the Northern hemisphere.

I didn’t know you could freeze them either until I got a glut of them. I just Googled my way through freezing or preserving cherries until I found what I wanted.

It couldn’t have been simpler. Pick the top quality ones; don’t bother with anything that has a blemish or a split in the skin. Just wipe them clean and make sure they are dry. Then just line them up like little marbles on baking paper on a baking tray. Pop them in the freezer like that for a couple of hours, possible even overnight. Then bag them in a useable quantity and put back in the freezer. The first freezing makes them hard so that when you bag them they retain their shape and you don’t finish up with squishy ones in the bottom of the bag. We froze them in 100gm [4oz] packs as this is a nice single serve size.

After my first success at the weekend I tried again on Sunday.

This time I pitted and mashed them with my blender stick. I put them into a small saucepan with a little water and a teaspoon of sugar. Brought them to a slow boil and let the liquid reduce. I then thickened with about a ¼ teaspoon of Arrowroot powder mixed in water. We allowed the mixture to cool and voila instant [almost] Cherry jam or conserve. It would be ideal for toast or crackers or even a croissant if you’re allowed.

It probably wouldn’t keep more than 24 hours but let’s face it why would you want to.

I actually hade mine with a slice of homemade apple pie made with a Rye crust and served with natural yoghurt. The pastry wasn’t perfect, but who’s complaining.

Not me !!