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Full Online Book HomeLearning KitchenFruit - Spiced Cherry Jam
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Fruit - Spiced Cherry Jam Post by :MrSonic Category :Learning Kitchen Author :Unknown Date :February 2012 Read :3039

Click below to download : Fruit - Spiced Cherry Jam (Format : PDF)

Fruit - Spiced Cherry Jam

4 1/2 cups pitted and chopped cherries (about 3lbs. or 2 quarts whole: can be chopped in food processor after being pitted)
7 cups sugar
1 teaspoon almond extract
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 (6-ounce) bottle pectin

Measure the prepared cherries into a large, heavy kettle. Add the sugar and stir well. Place over high heat and, stirring constantly, bring quickly to a full boil, with bubbles over the entire surface. Add the remaining ingredients except the pectin. Boil hard for 1 minute, stirring constantly.

Remove from the heat and add the pectin. Skim off any foam. Ladle into 8 hot (sterilized) half-pint jars. Seal, then process for 4 minutes in a hot water bath, counting the time from when the water comes again to a rolling boil after immersing the jars.
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Fruit - Cherry -  Tart Cherry Cake With Butter Sauce Fruit - Cherry - Tart Cherry Cake With Butter Sauce

Fruit - Cherry -  Tart Cherry Cake With Butter Sauce
1 cup flour 1 cup sugar 1/2 tsp. salt 1 tsp. baking soda 1 egg 1 can (14 1/2 oz.) pitted tart cherries -- drained Butter Sauce: (half the sauce is plenty) 1/2 cup butter, cubed (no substitutes! I used unsalted) 1/2 cup evaporated milk 1 cup sugar 1 tsp. pure vanilla extract In a large bowl, combine the dry ingredients. Beat the egg with a fork in a separate bowl and add the drained cherries to the egg. Add the egg/cherry mixture to the dry ingredients. Stir until well combined and until the batter no longer appears dry.

Fruit - Cherry -  Red Cherry Pie Fruit - Cherry - Red Cherry Pie

Fruit - Cherry -  Red Cherry Pie
1 1/3 cup Sugar 1/3 cup flour 1/4 to 1/2 tsp. almond extract 1/2 tsp. cinnamon 4 cups sour pie cherries 1/2 stick oleo (Can add red food coloring to get red color.) Mix all in a saucepan and heat until boiling and thick. Pour into 9’ pastry lined pie pan. Cover with another piecrust and bake in oven at 425 for 30 to 40 minutes or until brown.