We had a busy week thus far. Mostly along the lines of canning and dehydrating cherries. I made a cherry jam with the new Pomona's Universal Pectin. I must say I am very impressed with it. Here's the recipe:
Cherry Jam
10 c. Blended Cherries (not sure how much I started out with since I just grabbed and blended)
2 1/2 c. Sugar ( I only used this much to make it sweet and to help bring out the flavor that can be lost by canning)
6 tsp. Pectin
10 tsp. Calcium water (this activates the pectin and comes with the package)
Place blended cherries in a big pot, add the calcium water to the mix, heat it up to bubbling (just like any jam). In a separate bowl mix sugar and pectin. Once the cherries are boiling add the sugar/pectin mix it and return to boiling. Test the mixture for "set", I usually put a small dish in the freezer to cool the jam for an accurate test. Scoop off any foam on the top. Ladle jam into hot half pint jars, put the lids on and water bath process for 12 minutes. It made 13 half pints.
The jam is very firm, I am not that fond of cherry jam so I haven't tried it accept for the original test. But my family says it VERY good! I intend to do the same with raspberry jam later in the week. I haven't figured out the cost per jar of jam but I will do that, considering I only used 6 tsp of pectin and 2.5 cups of sugar.... in just supplies the cherry jam is cheaper than the strawberry.
The strawberry recipe is Here.
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