Also for clearing up home made wine.
smile
----- Original Message -----
From: "olb--- via Cookinginthedark" <[email protected]>
To: <[email protected]>; <[email protected]>
Sent: Tuesday, July 29, 2014 12:21 PM
Subject: Re: [CnD] freezer cherry jam
Fruit pectin is a thickening agent used primarily in making jams.
Using fruit pectin thus thickens the jam, making it spreadable, rather
than runny.
CB: The Old Leather Bat
----- Original Message -----
From: "sayegh.mary--- via Cookinginthedark"
<[email protected]>
To: <[email protected]>; "Colleen" <[email protected]>
Sent: Monday, July 28, 2014 9:57 PM
Subject: Re: [CnD] freezer cherry jam
What's fruit pectin?
Sent from my iPhone
On Jul 28, 2014, at 6:05 PM, Colleen via Cookinginthedark
<[email protected]> wrote:
I've made this
.
Freezer Cherry Jam
Ingredients :
Table with 3 columns and 4 rows
2
cup
chopped cherries, pit and finely chop
4
cup
sugar
3/4
cup
water
1
box
fruit pectin
table end
Method :
List of 8 items
. Rinse clean plastic containers and lids with boiling water.
. Place fruit into a large bowl.
. Measure sugar into separate bowl. (Scrape extra sugar off cup to level
for
exact measure).
. Stir sugar into fruit. Set aside for 10 minutes, stirring
occasionally.
. Mix water and
fruit
pectin
in small
sauce
pan. (It may be lumpy before cooking.) Bring mixture to boil over high
heat,
stirring constantly.
. Continue boiling and stirring for 1 minute.
. Stir hot fruit pectin mixture into fruit mixture. Stir constantly for
3
minutes. (A few sugar crystals may remain.)
. Fill all containers to within 1/2" of tops. Wipe off top edges of
containers;
quickly cover with lids. Let stand at room temperature for 24 hours,
then
place in freezer. After opening, store in refrigerator.
list end
If you're lucky enough to be Irish, you're lucky enough!
begin 666 Colleen.vcf
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end
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