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Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling. |
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An appeal for a cherry marmalade recipe
Scrivener wrote:
> As it says in the subject title, this is simply and an appeal for a > cherry marmalade recipe. Can anybody help please? > > Yours hopefully > > Uncle Ned > Buy a box of Certo (or Sure·Jell) pectin and inside will be a sheet of paper folded many times with lots of recipes. There should be one for cooked cherry jam. Use that and don't grind up the cherries too fine, just crush them. HTH :-) The yield with cherry jam or jelly is not very high because cherries are very low in natural pectin. Bob |
Posted to rec.food.cooking,rec.food.preserving
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An appeal for a cherry marmalade recipe
zxcvbob wrote: > Scrivener wrote: > > As it says in the subject title, this is simply and an appeal for a > > cherry marmalade recipe. Can anybody help please? > > > > Yours hopefully > > > > Uncle Ned > > > > > Buy a box of Certo (or Sure·Jell) pectin and inside will be a sheet of > paper folded many times with lots of recipes. There should be one for > cooked cherry jam. Use that and don't grind up the cherries too fine, > just crush them. HTH :-) > > The yield with cherry jam or jelly is not very high because cherries are > very low in natural pectin. > > Bob I LOVE cherry preserves, but fail to imagine the charm of cherry marmalade - do the skins get candi-fied, like in orange marmalade? If not, then they would be really, really annoying. I'd stick with preserves myself. N. |
Posted to rec.food.cooking,rec.food.preserving
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An appeal for a cherry marmalade recipe
"Nancy2" > wrote in message
ups.com... I LOVE cherry preserves, but fail to imagine the charm of cherry marmalade - do the skins get candi-fied, like in orange marmalade? If not, then they would be really, really annoying. I'd stick with preserves myself. I suspect the OP is looking for a recipe that includes both cherries and citrus fruit/peels. I have made cranberry marmalade and blueberry marmalade and that's what they are -- the first is kind of a mix between cranberry jam and orange marmalade and the second is blueberry jam and orange/lemon marmalade. The blueberry marmalade recipe is especially yummy; I thought the cranberry marmalade recipe was too sweet -- anything craberry should have some tartness in my book. I think I've seen a recipe for cherry marmalade. If I get the chance I'll look for it. Anny |
Posted to rec.food.cooking,rec.food.preserving
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An appeal for a cherry marmalade recipe
Anny Middon wrote:
> "Nancy2" > wrote in message > ups.com... > > > I LOVE cherry preserves, but fail to imagine the charm of cherry > marmalade - do the skins get candi-fied, like in orange marmalade? If > not, then they would be really, really annoying. I'd stick with > preserves myself. > > I suspect the OP is looking for a recipe that includes both cherries and > citrus fruit/peels. I have made cranberry marmalade and blueberry marmalade > and that's what they are -- the first is kind of a mix between cranberry jam > and orange marmalade and the second is blueberry jam and orange/lemon > marmalade. The blueberry marmalade recipe is especially yummy; I thought > the cranberry marmalade recipe was too sweet -- anything craberry should > have some tartness in my book. > > I think I've seen a recipe for cherry marmalade. If I get the chance I'll > look for it. > > Anny > > I assumed "Uncle Ned" was just using the wrong word when he said marmalade. Here's a berry and lemon jam that I've made before using blueberries and it's quite good. I think you could use cherries and thinly sliced lemons and end up with something kind of marmalade-like. The lemons provide the pectin. (Yes, you use the whole peels, not just the zest) Blackberry Lemon Jam (from _Farm Journal_) 2 lemons, seeded and chopped 1 1/2 cup water 6 cups blackberries 7 cups sugar Combine lemons and water and cook for 20 minutes. Add berries and sugar and continue cooking 20 minutes or until thickened. Pour into sterile jars, leaving 1/4€¯ headspace, seal, process in BWB canner for 5 minutes. -- Best regards, Bob |
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