I tried some jam but I think I under estimated the pectin amount and it might turn out to be cherry/raspberry syrup instead! Tastes good anyway. Glad I made a really small batch. I did puree the whole lot before cooking but having not tried jam/jelly in probably 50 years, if it tastes good I'm happy whether it's jam or syrup.
The pie has more promise, I have a reputation for pies around here, all I need is to prep the cherries the right way, I'm even going to attempt a lattice top! Something I think I tried back when I was in my teens and did not have the rad crust that I make now. I don't ever recall trying to make a cherry pie and certainly not with fresh picked ones.
Next year I'll be on top of it and try to pick a few gallons so we can freeze them for use in winter, like for pie.
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