I made some cherry preserves using sour cherries and the recipe in
PFB. I started with frozen cherries that had a lot of juice. Did not
gel, did not even get remotely thick. Cherries in sweetened cherry
juice. So I made cherry sorbet. The sample I tasted was good.

One of my better saves.



--
Susan N.

"Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

In article >,
wrote:

> I made some cherry preserves using sour cherries and the recipe in
> PFB. I started with frozen cherries that had a lot of juice. Did not
> gel, did not even get remotely thick. Cherries in sweetened cherry
> juice. So I made cherry sorbet. The sample I tasted was good.
>
> One of my better saves.

Did you drain the berries? I do and have made blue ribbonly fine jam.
Were you looking for pourable preserves, Susan? Bummer if you were and
wound up with soup. :-(
--
-Barb, <http://www.jamlady.eboard.com> 5/8/05.
"Are we going to measure, or are we going to cook?" -Food Critic Mimi Sheraton