Aldi Morello Cherries Recipes

CHERRY CRUMB PIE

Steps:

• Stir the flour, sugar and salt together in a large bowl. Grate or shred the cold butter over the flour mixture, stopping occasionally to toss butter with flour mixture. When the whole stick of butter has been added, stir mixture with a fork or use your fingers to make the mixture evenly coarse.
• Add water 1 tablespoon at a time and stir with a heavy duty scraper until dough comes together. Shape into ball. Wrap in plastic and keep chilled until ready to use or use immediately.
• Filling: Separate syrup from cherries and measure out 3/4 cup of the syrup.
• In a large saucepan, stir together sugar and cornstarch. Whisk in the cherry syrup, then set over medium heat. Whisk the mixture until it thickens and becomes translucent. Remove from heat and stir in butter, lemon juice and extract, then stir in the drained cherries.
• Pie Assembly: Preheat the oven to 400 degrees F. and put a heavy rimmed baking sheet in the oven. You'll be baking the pie on the hot, preheated cookie sheet (which is supposed to help keep the crust crisp).
• On a lightly floured surface, roll dough into a 12 inch circle. Transfer to a 9 inch round pie tin and crimp edges. Pour filling in the center of the pie.
• Topping: Combine the flour, oats, sugar, salt and cinnamon in the bowl you used for your pie crust. Add butter and stir until crumbly, then sprinkle over pie filling.
• Set the pie on the hot baking sheet and put it in the oven.
• Reduce the heat to 375 degrees F. and bake for 40 minutes. Check after 30 minutes to make sure your crumb topping isn't browning too quickly. If it is, lay a sheet of foil over it.
• Let the pie cool before serving.

MORELLO CHERRY JAM RECIPE

Steps:

• Prepare the cherries• Drain the cherries and keep the juice. Check the cherries to see if all the pits have been removed, if you find any discard them.• You can either leave the cherries whole or if you prefer a less chunky jam roughly chop the cherries.• Place the cherries into a heavy bottom saucepan. Make sure you use a deep pan because, the jam does rise and splatter.• Add ¼ cup of reserved juice, sugar, lemon juice, peel and stir.
• Testing the jam• After about 15 minutes, remove one plate from the freezer and drop a small amount of it on to the plate. The cold plate will chill the jam quickly. Once cold the jam should be thick and when you push your finger through it, it should stay separated. If it appears to be watery keep cooking for 5 minutes more and test again. Repeat until you get the consistency you are after. When ready remove the jam from the heat and allow to cool for 20 minutes in the pot before placing into a sterilized jar. Use tongs or a fork to remove the lemon peel before bottling.
• Bottling the Jam• Pour the jam in to a warm sterilized jar leaving about ½ cm (¼ inch) of space from the top.• Use a clean paper towel to wipe away any spills from the rim of the jar.• Screw the lid on while still hot, allow to cool completely.
• Sterilizing the bottles and lids• Wash the bottle and lid with clean soapy water and rinse well.• Place them inside a warm 140°C (280°F) oven for about 20 minutes.• Turn the oven off and leave them in there until you are ready to bottle the jam.
• Storage• Label and date the jar.• This jam can be stored in a cool dry place for a year or more.• Once opened store in the fridge.