What's your favourite frozen produce?
Triple Cherry Jam
Makes about 6 1/4 cups, 50 (2-tbsp) servings
2 (14 oz) cans bing cherries in light syrup, drained (save 2/3 cup syrup)
340 g pitted fresh or frozen tart cherries
1 cup pineapple ground cherries (or regular ground cherries)
1/4 cup red wine
2 tsp lemon juice
zest of 1 Meyer lemon (or 1/2 regular lemon)
2 tsp Pomona's calcium water (see below)
1/4 cup sugar
pinch salt
2 tsp Pomona's pectin
- Combine drained cherries, fresh or frozen cherries, ground cherries, red wine, lemon juice, lemon zest and calcium water in a saucepan.
- Bring to a simmer, mashing fruit with a potato masher or fork to break it into your desired consistency.
- Combine reserved syrup, sugar, salt and pectin in a measuring cup or bowl.
- Bring fruit to a boil and add the pectin mixture.
- Boil, stirring constantly, for 2 minutes.
- Ladle into jars and either can in a waterbath or store in the fridge up to 1 month.
Pomona's comes with two packets - one of pectin and one of monocalcium phosphate. The calcium helps activate the pectin under low-sugar circumstances. To prepare calcium water mix the contents of the packet with 1/2 cup water in a jar and shake well. You only need 2-3 tsp per batch so store the rest in the jar in the fridge - it keeps a long time.
Amount Per Serving
Calories: 20.8
Total Fat: 0.0 g
Cholesterol: 0.0 mg
Sodium: 4.8 mg
Total Carbs: 5.0 g
Dietary Fiber: 0.3 g
Protein: 0.2 g
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