I learned something from MaryBeth yesterday. If you simmer the cherry pits with just enough water to cover them, you can strain the resulting juice and make cherry pit jelly.
It is a more delicate - Hubby said it reminded him of honey - flavor than cherry jelly.
It's pretty too!
Comments
It totally jelled - I'm so happy! I might save back a jar and enter it at the fair next year!
Kelly
However, there is a product called pomona's pectin that you can use without sugar - check out this other blog post:
http://tenthingsfarm.blogspot.com/2008/07/we-be-jammin.html
That fruit was only a tiny portion from my friend's orchard, so I think we'll all have plenty of pluots from here to next July for everything! They do make wonderful cobblers. She's going commercial next year though, so this is the last of this type of bounty!
It tastes a lot more like fruit, and a lot less like candy. (Jelly in particular always tastes like candy to me.) I like it and plan to use it again for most of my jams this year.