Tuesday, July 31, 2012
Monday, July 30, 2012
Sunday, July 29, 2012
Friday, July 27, 2012
Handmade CherryJam
Jam Making and photo by Me
Stir in sugar. Return heat to high and bring back to a rolling boil while constantly stirring. Add pectin and return to a boil while stirring. Continue to stir and boil for 1 minute, then remove from heat. Let rest for 1 minute, then skim off any foam.
Pour even amounts into sterilized jars, leaving 1/8-inch of space at the top. Wipe rims and seal with sterilized lids. Process in boiling water for 5 minutes. Remove, let cool, and label jars. Store Cherry jam in a cool, dry place.
Ingredients:
- 3 pounds firm cherry, peeled and cut into eighths, seeds discarded
- 1/2 cup water
- 1 Tablespoon lemon juice
- 7-1/2 cups sugar
- 1 (3-ounce) package commercial pectin
Preparation:
Place cherry, water, and lemon juice in a large non-aluminum stockpot. Stirring often, bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer 10 minutes, stirring occasionally, until fruit is soft. You should end up with about 4-1/2 cups.Stir in sugar. Return heat to high and bring back to a rolling boil while constantly stirring. Add pectin and return to a boil while stirring. Continue to stir and boil for 1 minute, then remove from heat. Let rest for 1 minute, then skim off any foam.
Pour even amounts into sterilized jars, leaving 1/8-inch of space at the top. Wipe rims and seal with sterilized lids. Process in boiling water for 5 minutes. Remove, let cool, and label jars. Store Cherry jam in a cool, dry place.
Thursday, July 26, 2012
Tuesday, July 24, 2012
Monday, July 23, 2012
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