Cherry Jelly and Chutney using the Easy~Greasy System!

I received an email from Michelle at Easy~Greasy about her product. It is a colander with a base and lid. I was thrilled at her offer to send me one FREE to try out and review! Not only that, but she offered to give one to the lucky winner so I could do a giveaway! So, I set out to test her system and see if it would really be beneficial to me in the kitchen!

To start with, my cherries were left over from last year and were frozen. I rinsed them off and set the colander on the base after they drained well. I let them thaw. I then removed the pits over the colander. I usually do this in the sink with my regular metal colander.

I continued pitting cherries until I was done, leaving me about 4 - 4 1/2 cups of cherries. I was totally shocked when I picked up the colander and looked in the base!

The base caught 3/4 cup of cherry juice! That is the equivalent of an 8 ounce jar of jelly! I had no idea I was wasting that much juice! I cooked the cherries after adding sugar and Sure-Jell. I used the colander and base again to separate the cherries from the jelly juice. I filled the jelly jars and processed them.

Jelly juice...

Jelly done...

I used the cherries in a Chutney made of

cherries, granny smith apples and jalapenos. 

Well, I can tell you that the Easy~Greasy System made the entire process so much easier! Not only easier, but it added a jar to the yield from my jelly recipe! Thanks Michelle! Enter below for your chance to win an Easy~Greasy Strain and Save Kitchen Colander!

Cherry~Apple Jalapeno Chutney

1lb cherries, pitted, coarsely chopped

1 cup firmly packed light brown sugar

1 tart apple (such as Granny Smith), finely chopped

2 or 3 chopped jalapenos, or to taste

1/3 cup cider vinegar

3/4 teaspoon mustard seed

1/4 teaspoon allspice
1(4-inch) cinnamon stick

In 3-quart saucepan, combine all ingredients; stir to combine. Bring to a boil over high heat.

Reduce heat to medium-low; boil gently 50 to 60 minutes or until thickened, stirring occasionally. Remove and discard cinnamon stick. Cool at least 1 hour before serving. Store in refrigerator.

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