RecipeMuncher

In a whirlwind this afternoon, after three days as a lotus eater, I set to preserving all those cherries I bought. I wanted to make the sour cherry kumquat marmalade that I read about at Hill Trash, but alak the kumquats were too expensive. So instead, I made a straight cherry preserves for which I am afraid I can give no recipe. I basically cooked the cherries, added ground pink pepper, kept adding sugar until it was sweet, and finished with some pectin. When it passed the cold plate test (...)