| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Desserts, Jams |
11 |
Servings |
INGREDIENTS
| 4 |
|
Oranges |
|
|
Water |
| 2 |
|
Sticks cinnamon |
| 4 |
|
Whole allspice |
| 6 |
|
Whole cloves |
| 4 |
lb |
Fresh dark sweet cherries, pitted |
| 1/2 |
c |
Fresh lemon juice |
| 6 1/2 |
c |
Sugar |
INSTRUCTIONS
Slice oranges very thinly; place in preserving kettle; add water to cover
by 1/4 inch, about 5 cups. Tie spices in a cheesecloth bag; add to kettle;
bring to boil over high heat; reduce heat slightly; boil until oranges are
very tender; remove spice bag and discard. Add pitted cherries, lemon
juice, and sugar to kettle; stir until sugar is dissolved; return mixture
to boil; boil rapicly until mixture thickens and reaches gel stage, about 1
hour. Cool for about 5 minutes, skimming off foam with a metal spoon and
stirring occasionally. Ladle into hot sterilized jars, leaving 1/2 inch
headspace; seal with melted paraffin wax; cover with clean lids. Store in a
cool, dark, dry place. Makes 11 1/2 pint jars.
Origin: Appeal (quarterly publication from Overwaitea Foods) Shared by:
Sharon Stevens.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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