Cherries part deux

We picked one huge batch of cherries and have been eating them madly ever since. I can’t remember the last time I made a cherry pie, if ever, baking mostly apple pies or peach cobblers, so I looked at several recipes and most called for tapioca which they not only have in France, but call it by the same name. I’m not sure what happened but the tapioca remained rather chewy instead of those usual soft little globules found in the pudding. The pie tasted good except for that.
I have a little cookbook with recipes for confiture, or jam, and when Maurice went to the nearest village for his daily bread, I asked him to pick up some pectin which the recipe calls for. He came back and said the lady at the store told him pectin wasn’t necessary, and, in fact, made the jam too thick and jelly like. We should just cook the cherries with sugar and it would be thick enough. I’m not so sure. The last time I tried to make some with peaches, it came out rather runny-Mauric said I didn’t boil it long enough. He also said that our neighbor said we should bottle the cherries in jars but I am not up to the task of all of those jars and the sterilization. Maybe next year. In the meantime, I am going to try a more difficult cherry tart from Mastering the Art of French Cooking. I’m sure that will be tasty. Maurice went over yesterday and picked another huge basket of cherries so, unless we can eat them all-not a bad thing-I will have to use them in something. Maybe Cherries Jubilee or Duck with CherrySauce. Too bad all of the recipes are so fattening.