Help! Sour (morello) cherry recipes needed

[Nan0second]

I’ve been given a giant bowl of sour cherries by my sister.
What should I make? Any easy recipes for jam? (never made it and I have no special thermometer etc)
Google just gives me recipes that use 100g but that won’t make a dent in it at all!
Help please

My mum always made gorgeous wild plum (Damson) jam. It's not a hard jam to make as the skins/seeds have lots of the thickener in them. Mums always set very well, she just used normal sugar.

Its a bit of a faff, you have to sterilise jars etc, but I'm sure there are easier ways to do it nowadays. I remember mum heating them in the oven. I'm sure there are YouTube tutorials on it.

We always loved the day she made it, our job was to remove all the stones with a slotted spoon from the bubbling pot. We'd lick the jam off & spit the stones into a bowl! Very sterile!! It's a very fond memory, thanks for bringing it back!

Sour cherries make a delicious jam.

www.fabfood4all.co.uk/cherry-jam/

This is a simple recipe and easy to scale up. If you have never made jam before, start with a small batch.
Make sure the jars are absolutely clean, you sterilise them by heating them in a very low oven and filling the hot jars with hot jam.

To test if jam is set: while the jam is cooking, have a plate in the freezer. Drop a teaspoon full onto the plate and let it cool. Push it with your finger, if it has a skin which wrinkles then it's done. Cherry jam doesn't set as solid as some other fruit but don't worry, it's yummy even if it's very runny!

To fill the jars I ladle the jam into a jug then pour carefully into the jars. Fill right to the top and cover.

Be careful- hot jam is very very hot!

Cherry gin or vodka is wonderful- put about 200-250 grams of cherries in a bottle. Top up with gin/vodka. Leave for a few weeks in a cool dark place, give it a shake every now and then.
Taste after a couple of weeks- if it's not sweet enough, add sugar (100gm or so) and check again.

I made some in June- I reckon it's about ready but I actually made it for Christmas.

They're good in a crumble. I like this Delia Smith recipe for chocolate and sour cherry crumble www.deliaonline.com/recipes/main-ingredient/chocolate/chocolate-and-sour-cherry-crumble

Wow these are all very inspiring.
V tempted by having a go at jam...

If you have cherry jam you can make delicious but ridiculously easy cherry sauce by heating a tablespoon or two of jam with some red wine and letting it bubble. (White wine and marmalade make orange sauce in the same way.)

I have a sour cherry tree, and envy you having as many as this. I would recommend you take out the stones first using a knife or get a cherry/olive stoner. Although recipes say you can pick out the stones when you're cooking the jam, in my experience you miss some and it's not nice biting into a cherry stone. Cherries don't have much pectin either so add some pectin or use the sugar with it added.

I love sour cherries in clafoutis
https://www.bbc.com/food/recipes/cherryclafoutiss_18623

And I make cherry brandy - stab each cherry still with its stone in place, several times with a skewer and put into a tall preserving jar. Add caster sugar to half way up the jar then top up with fairly cheap brandy. Put the top on, and leave in a cool place until at least Christmas. Then strain off the brandy and enjoy. Some people eat the cherries, but I don't like them.

Apparently the quickest way to get stones out of cherries if you don't have a cherry stoner is to pop each cherry in turn on the top of a bottle and stab with a chopstick. Haven't tried it (due to insufficient cherries) but sounds plausible.