"Melba's Jammin'" wrote in message
...
In article ,
"Kathi Jones" wrote:

"Melba's Jammin'" wrote in message
...
Very Cherry Jam, seven jars of it, made today. I used the
sugar/pectin
combination product I've never had a failure with it.

hey Barb! How are you? Haven't seen you here much lately.

I've been trying to avoid the off topic threads and, for the most part,
have succeeded. It makes me nervous. :-(

So what makes it 'very' cherry? Yes, I like those pectin/sugar combos
too -
always get good results.

The bag of frozen fruit is called Very Cherry Berry Blend. :-)
Cherries are first on the list of ingredients, and I added a cup of
cherry juice to it because it has been my experience that I get a better
product (a softer set, appropriate for jam) if I add either more fruit
or some liquid. I've had the cherry juice in the freezer for a long
time; I've also used apple juice for extra liquid.

I prefer cherry jelly, as my cherry jam tends to have tough-ish skins in
it - at least the last batch of cherry jam I made did.....Last year I
made
cherry jelly using Certo Light )low sugar recipe) and the feed back was
great. Lots of cherry flavour but not too sweet.

How was the clarity and color?

the colour was a deep red-dark burgundy, clarity was just OK. I think I'm
learning that I prefer Certo liquid for jellies. I seem to get better
clarity with it.


Kathi





Sweet cherries are on sale right now at my grocery store, so I will pick
up
some. That which we don't eat fresh, will get frozen for jelly making
later...

Bing-type cherries have been something like $5/pound. I wait until June
and July for Washington berries and indulge then.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com; check the second note and tell me if you
know what it is.
Laissez les bons temps rouler!