Started my first batch of '24 Edna Lewis fig preserves last night. About 12 hours in sugar.
The old Chowhound link doesn’t work, but here’s the “recipe”.
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First I want to admit that I like Earl Grey tea which is flavored with Bergamot, a citrus rarely seen in the US. This year I happened to be in Italy in the Spring and saw Bergamot in the marketplace. So why not, I made Bergamot marmalade. I sort of used David Lebovitz’s recipe. I like the slightly smokeyness of the Bergamot. It is the same slightly smokeyness of Earl Grey tea. It was very easy to make. There was no problem of no juice, and of too much pith. Also the fruit is packed with pectin. While I was looking up Bergamot
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How do you cut/slice the cherries, if at all - halve them, chop them, other?
David Lebovitz made sour cherry jam this week and said the easiest way to get the pit out is to just squeeze the cherry. There were pictures on instagram.
Not asking about pitting; asking about processing of cherries post-pitting 
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I like to do a mix. Roughly one quarter of the cherries I’ll leave whole, and the remainder I’ll split 50/50: halving half and rough chopping willy-nilly the other half. Seems to give a good texture.
As far as the pitting (@Stef_bakes), I’ve learned to pit sour cherries as I pick. In most cases, the pit stays on the tree with the stem. If I accidentally pull off the whole cherry, then I’ll squeeze it, as DL recommends. They’re like little clams in that case, and likely to squirt you in the eye. 
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Beautiful
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Thank you!
Got about a cup of redcurrants from a friend’s garden. Used the proportions in River Cottage Preserves to make about half a jar of jelly. First time making redcurrant jelly. It’s tangy and a wonderful colour. I have enough for a few more pieces of bread.
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Beautiful!
Care to paraphrase the recipe (original or modified)? I made my first batch this year, and am pretty happy with it, but noticed some people added water to make the juice and others did not, and the sugar-to-juice ratio seemed all over the place. I’d be most interested to hear the deets of your process.
This recipe did add water. I’ll send it to you in a message.
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My son in law is crazy about pickled beets. I pickled a quart for him. Sealed it properly because dont know when they will come.
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I love pickled beets too! I don’t eat a lot of pickles but can make a meal of pickled beets, carrots, eggs and bread and butter pickles.
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Thank you!
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Mini batch of strawberry jam using Ontario greenhouse strawberries (surprise, they can actually be good!). Five 250ml jars.
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The greenhouse strawberries are actually quite good! I was getting them at Farm Boy for a while…
With all of the rain this year, they’ve been better than the field strawberries, for sure.
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