I bought 5 kg of Hungarian sour cherries from Tallinn Central Market on Monday, which K very kindly stoned for me, making a horrible mess in the lounge! Not that I'm complaining, as wiping those red stains off the floor was a considerably easier task than manually picking through million juicy cherries.. On the other hand, he got to eat all the cherries he fancied, so he didn't complain either..
We made three types of jam: 2 jars of cherry compote to K's liking (300 grams of sugar per 1 kg of stoned fruit, simmered for 20 minutes on a low heat), 3 jars of cherry jam to my liking (400 grams of jam sugar per 1 kg of stoned fruit, simmered for 20 minutes on a low heat; photo below) and 2 jars of cherry marmalade with Amaretto and almond slices (400 grams of jam sugar per 1 kg of stoned fruit, 50 ml Amaretto, 100 grams almond slices, simmered for 15 minutes on a low heat). As the cherries were really juicy, we didn't bother adding any water to them. The jars were 500 ml on average.
All experienced jam-makers know, of course, that you're supposed to skim off the foam that appears on the surface of the simmering jam. What some of you may not know is that this foamy cherry infused liquid can be used to make a super-über-delicious roosamanna or whipped semolina mousse:
Note my new pair of Moomin spoons - a gift K. brought back from his latest business trip to Finland. Can you guess the characters??
Have a lovely weekend! We're off to Paluküla to celebrate summer solstice - jaanipäev - tonight and pick wild strawberries, which, as you can see here, are already ripe!