In article
>,
lavachickie > wrote:

> My freezer still holds berries from last year, and now I'm wanting to
> buy fresh berries. My rule is I cannot do so until the frozen ones are
> gone. haha! I have some raspberries, blackberries and blueberries and
> I've found many a mixed jam recipe that can accommodate all those.
>
> However, I have some cherries...
>
> My jam making experince is limited, but I've been very successful with
> low sugar blackberry recipes and want to get a bit creative. I'm
> wondering if the cherries aren't sufficiently different in chemical
> makeup, though, to throw a wrench into the mix. Would I be better off
> just making a mixed berry AND a cherry jam, separately, or is there a
> way to throw these all in together?
>
> Amy

Here's what I would do: Are these sour cherries? I'd use a cup each (8
ounces each) red rasp, blacks, and blues, 1-1/2 cups chopped cherries,
and 2 tbsp lemon juice with a package of powder pectin and about 6 cups
sugar. Use the method for making jam with powder pectin (mix pectin
with fruit, boil; add sugar, boil, jar, seal, process). Two pounds of
fruit and about 6-1/2 cups of sugar will probably get you there. If
it's thin, call it topping and be glad you got the fruit out of the
freezer. '-) A little orange zest at the end would be good, too.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller , blahblahblog is back!
"rec.food.cooking Preserved Fruit Administrator
'Always in a jam. Never in a stew.'" - Evergene