Just like last year, we have had a good cherry harvest at the Kibbutz, but this time we were better prepared for the challenge, and we got the fruit a bit earlier so it was easier to preserve, with less fruit discarded because it was rotten or infested with worms.
This year we made some beautifully coloured yellow cherry and apricot jam, and some liqueur, as last year’s vintage was so good, though this year we’re using a different variety of black cherry, to see which produces the best liqueur.Besides these two we’re also preserving some of the fruit by light cooking followed by freezing, which ensures us we could make some cherry muffins all year around.
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