On Mon 29 Aug 2005 04:57:46a, Melba's Jammin' wrote in rec.food.cooking:

> In article >, "Segue"
> > wrote:
> (snpipage)
>>
>> > 1/2 cup Gedney State Fair Cherry Preserves (Barb Schaller's recipe)
>>
>> Please can you share this one??!
>
> Pectin (used for making jam and jelly) products have recipes for Cherry
> Jam. I use the Ball Fruit Jell powder pectin. Supermarket should have
> pectin.

I used to be able to buy frozen unsweetened sour cherries by the bag in the
supermarket. Haven't seen them in years. Back in OH, I also had a source
for 3-gallon cans of fresh, pitted, not-frozen sour cherries, which I would
divide up in batches for pies or jam and freeze. Nowadays, here in AZ, I
can only find canned sour cherries. I almost never buy them unless I need
a cherry pie "fix".

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.