I love cherries and I really love the ones grown in Niagara. When I was down there a few weeks ago, I bought basket after basket from road-side stands, the berries picked mere minutes before. I managed to stop myself from eating all of them and brought a couple 2 quart baskets back home. I recently bought a cherry-pitter which simplified the process of preparing the cherries a great deal!
As usual, my first reference for jam was Blue Ribbon. The recipe itself was simple: bring to a boil, add the pectin, reboil and then can. Very simple.
The yield was great and the colour was wonderful. However, I was really disappointed because the jam didn't set properly -- it was more of a syrup than a jam. Sure enough, I checked a number of other cherry jam recipes and discovered that they need TWO pouches of pectin, not one. I'm not sure if this was a problem with the recipe or a problem with my choice of cherries. I used regular sweet cherries but the recipe called for Bing cherries. Are they somehow more substantial? I'm not sure, but I do know that I don't actually have any cherry jam. I could have re-heated the jam and then added more pectin, but I think I'll wait to get more cherries and try with them.
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