We went out to a nearby pick-your-own orchard yesterday to pick sour cherries. We picked too much, of course, coming home with more than twenty-five pounds of fruit. I'd forgotten what a chore it is to pit cherries.
I followed batch size directions in the pectin package, and made three batches, ending up with a dozen 12 oz. jars and two eight-ounce jars. I followed the directions exactly, with one exception--I roughly chopped the fruit with a bowl chopping knife, rather than finely chopping it.
It turned out rather soupy, which is the same thing that happened last year. The pectin package says it can take up to two weeks to completely thicken, but last year's batch never did. Before I process the rest of the cherries, can anyone help me understand the problem of too-soupy cherry preserves, and perhaps solve it? It tastes yummy, but drips off the toast.