Sour Cherry Jam

Sweet cherries contain more pectin than sweet cherries, but will turn out best when made with additional pectin.

  • 1 -1/3 cups cherries
  • 1 -1/3 cup sugar
  • 1-1/2 Tablespoon Ball® RealFruit™ Classic Pectin
  • ½ pint (8 oz) glass jars
Sour Cherry Jam

Sour cherry jam.

  1. Remove stems and pits, smash or cut sour cherries into smaller pieces.
  2. Combine sour cherries with Ball® RealFruit™ Classic Pectin. Add ¼ tsp butter or margarine to prevent foaming (optional). Bring mixture to a full rolling boil, stirring continuously.
  3. Add sugar and stir to dissolve. Bring mixture to a full boil and boil for 1 minute, stirring continuously. Remove from heat and skim foam, if any.
  4. Fill jam into glass jars and process for 10 minutes in a water bath canner.
  5. Remove jars and let stand for 12 hours.

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The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.

1001 Greatest Sausage Recipes
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Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
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Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
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The Art of Making Vegetarian Sausages
The Amazing Mullet: How To Catch, Smoke And Cook The Fish