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. "-)

Now to tag the jars for the local Senior Center's Spring Bake Sale next
Tuesday. That one's for my benefit as well as theirs. :-)
--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/amytaylor
Pray for the abatement of her pain.

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. "-)
>
> Now to tag the jars for the local Senior Center's Spring Bake Sale next
> Tuesday. That one's for my benefit as well as theirs. :-)
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://www.caringbridge.org/visit/amytaylor
> Pray for the abatement of her pain.

Melba's Jammin' wrote:

> 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. "-)
>
> Now to tag the jars for the local Senior Center's Spring Bake Sale next
> Tuesday. That one's for my benefit as well as theirs. :-)


Sounds interesting. Did the cherries bleed into the jam and turn it a
nice rosy color? (probably not since they were dried)

Bob

In article >,
zxcvbob > wrote:

> Melba's Jammin' wrote:
>
> > 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. "-)

> Sounds interesting. Did the cherries bleed into the jam and turn it a
> nice rosy color? (probably not since they were dried)
>
> Bob


Rosy? No. :-( It's more the color of a nice apple butter. :-/ The
aps were darkish and the cherries, when ground, darkened them more. I
think it tastes pretty good, though. :-) I don't eat but what I scrape
off the spatula after I've filled the jars. Technically, I had 12 half
pint jars and two 4-oz jars. I like the 4-oz ones for bribes. (*^;^*)
--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/amytaylor
Pray for the abatement of her pain.

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.