Maggie
July 12th, 2008, 05:09 PM
Last year I picked all sorts of sour cherries off our bushes and pitted them and made cherry pie filling. That was delicious but SO time-consuming. I said - next year I'm making cherry jelly! That was assuming that in making jelly - I wouldn't have to pit them. I could just cook them, strain them thru cheesecloth and then turn the juice into jelly. I can't find a recipe that allows me to not pit them!
Anyone?
Anyone?