In article >,
"Kathi Jones" > wrote:

> sounds yummy Barb!!
>
> kathi
>
>
> "Melba's Jammin'" > wrote in message
> ...
> > Working from Bob's recipe involving a pound of dried apricots and a can
> > of crushed pineapple, I made 13 half pint jars of the stuff on Monday.
> > The church is having its Spring Bake Sale and I've discovered that my
> > stuff will sell at the inflated prices at which I mark it. :-) I've
> > got a case of jams for them and some cookies, and maybe some freshbaked
> > bread, too < that'll depend on how well I get my act together. I'll be
> > doing my egg demonstration for them again, too.
> >
> > I used a pound of dried aps ground once with a half pound of dried tart
> > cherries. I covered them with 4 cups of water and brought it to a boil
> > then let them soak. Ohboy. All the water was aborbed and I was
> > grimacing, thinking about how I was going to bring that stuff, along
> > with a can of pineapple in juice, to a boil with the powder pectin. I
> > got close, stirring like a fiend and then added the sugar (6-1/2 cups of
> > it) a couple cups at a time, stirring it in, then boiling it for a
> > minute. It makes a bunch -- I had my jars in two layers in my
> > waterbath.
> >
> > The cherries were a worthy addition and I've prepared a little hangtag
> > that suggests thinning some of the jam with some orange juice, adding a
> > squirt of yellow mustard, and using it to glaze a ham. Or leave it
> > alone and use it as the bread spread Alex intended it to be. "-)

Thank you. It has nice flavor, Kathi. I left about 1/3 cup of the
cherries whole.

--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/amytaylor
Pray for the abatement of her pain.