Ingredients
2 qt. sour pie cherries, pitted
2 1/2 c. sugar
2 1/2 c. cold water
6 Tbsp. cornstarch
1/4 tsp. salt
Method
Sources
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Science-driven American baking — cookies, pies, cakes with precision
Italian almond liqueur — amaretto sour, tiramisu, baking, coffee
Argentinian milk caramel — alfajores, churros, ice cream, filling
Achievable elevated desserts — laminated doughs, cakes, custards
Pit cherries and olives — jam, clafoutis, pie, tapenade
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Combine pitted cherries with 2 cups sugar and 2 cups water. Boil gently without stirring for 5 minutes, or until foaming ceases. Remove from heat. Combine remaining 1/2 cup water and 1/2 cup sugar, cornstarch and salt. Mix until cornstarch is well dispersed. Add to the cooked cherries. Bring to a gently boil and hold for 1 minute. Pour while boiling into hot jars. Place lids and bands on firmly. Immediately process 30 minutes. Makes 2 quarts.