Cherry Pie Jam

Cherry Pie Jam

Ingredients:
3 cups* packed tart pie cherries, chopped (I used tart Montmorency cherries)
1 cup apple juice concentrate (or 1/2 to 1 cup honey, stevia, or xylitol)
2 teaspoons Pomona’s Universal Pectin
2 teaspoons calcium water (comes with box of Pomona’s Pectin)
1 Tablespoon lemon juice (or 1/4 cup lemon or lime juice if using sweet cherries)
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Instructions:
  • Wash and rinse canning jars. I sterilize the jars in the dishwasher, and sterilize the lids in boiling water on the stove.
  • Remove pits from cherries and chop most of them up. I generally leave 1 cup of cherries simply halved or un-chopped.
  • In a saucepan heat up tart cherries. Stir in 2 teaspoons of prepared calcium water (make calcium water following directions found in Pomona’s Pectin box).
  • etc

  • For Full Instruction: forestandfauna.com

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