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ISO: ISO your favorite sweet cherry jam or preserve recipe?? My tree is loaded!
- Thread starter cheezz
- Start date
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Here is David Leibowitz's no pectin recipe. I make just about every other kind of
jam, both with added pectin or not, but don't have access to cherries enough to make jam.
For his recipe, if you are doing no pectin, I would suggest after the first cooking of the cherries to remove the fruit and boil the liquid until it is near the jelling point (220*) and then add the fruit back and finish and put in jars. This is what I do for strawberries. I also let the fruit macerate in sugar (he boils his first) up to overnight but at least 3-4 hours.
For his recipe a number of comments are about it not jelling-and overcooking. The way I have described above will help with those problems.
Hope this helps.
I also do jams and jellies with added pectin, but not the "full dose" as you would with a package of Sure Jell. You can now buy it in a jar and tailor your product as to amount of sugar, which is nice.
I do NOT like the low sugar pectins--I don't like the texture of the jelly it produces at all. Just an opinion.
jam, both with added pectin or not, but don't have access to cherries enough to make jam.
For his recipe, if you are doing no pectin, I would suggest after the first cooking of the cherries to remove the fruit and boil the liquid until it is near the jelling point (220*) and then add the fruit back and finish and put in jars. This is what I do for strawberries. I also let the fruit macerate in sugar (he boils his first) up to overnight but at least 3-4 hours.
For his recipe a number of comments are about it not jelling-and overcooking. The way I have described above will help with those problems.
Hope this helps.
I also do jams and jellies with added pectin, but not the "full dose" as you would with a package of Sure Jell. You can now buy it in a jar and tailor your product as to amount of sugar, which is nice.
I do NOT like the low sugar pectins--I don't like the texture of the jelly it produces at all. Just an opinion.
Here is another link that uses pectin and describes the entire process in great detail.
I do not agree at all with adding extra pectin and have never had "runny" jam/jelly following the directions in the Sure Jell package.
My test for jelling is taking a spoon, dipping in the liquid and tilting the spoon. When it comes off in a "sheet" rather than droplets, it is jelled--it coalesces on the edge of the spoon and falls off in an "sheet". Once you see it you will totally understand it. (Her picture has it jelling ON the spoon--the jelly will be too tight, IMO. ;o)
I think it is Mistral who is a master canner here.
http://pickyourown.org/cherry_preserves.htm
I do not agree at all with adding extra pectin and have never had "runny" jam/jelly following the directions in the Sure Jell package.
My test for jelling is taking a spoon, dipping in the liquid and tilting the spoon. When it comes off in a "sheet" rather than droplets, it is jelled--it coalesces on the edge of the spoon and falls off in an "sheet". Once you see it you will totally understand it. (Her picture has it jelling ON the spoon--the jelly will be too tight, IMO. ;o)
I think it is Mistral who is a master canner here.
http://pickyourown.org/cherry_preserves.htm
The plate test is what I use with Liebowitz's instructions . . .
I made sweet cherry jam with his instructions. I had no problems with jelling BUT you DO need to use a wide, open pan for the quickest evaporation. Also, a larger batch of jam will need an increase in pan size for best results. A tall, more narrow pan will mean a longer boil time, which could mean a more cooked, caramelized jam. Big, wide, open pans will give the fastest, most fresh tasting results.
And I agree, jelling in a mound on a spoon WOULD be too tight. I have made added pectin jams, especially blueberry, that have set up *solid*, almost like a jelly candy. I now add at least 1/2 cup extra blueberries to added pectin blueberry jam. Of course, we tend towards more dry blueberries out here, at least when they are fresh.
I made sweet cherry jam with his instructions. I had no problems with jelling BUT you DO need to use a wide, open pan for the quickest evaporation. Also, a larger batch of jam will need an increase in pan size for best results. A tall, more narrow pan will mean a longer boil time, which could mean a more cooked, caramelized jam. Big, wide, open pans will give the fastest, most fresh tasting results.
And I agree, jelling in a mound on a spoon WOULD be too tight. I have made added pectin jams, especially blueberry, that have set up *solid*, almost like a jelly candy. I now add at least 1/2 cup extra blueberries to added pectin blueberry jam. Of course, we tend towards more dry blueberries out here, at least when they are fresh.