Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Bing Cherry Jam
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- #75768
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
1 quart chopped and pitted Bing cherries
1 package powdered pectin
1/4 cup lemon juice
1/4 cup almond liqueur
1/2 teaspoon cinnamon
1/2 teaspoon cloves
4 1/2 cups sugar
directions
Combine all ingredients, except sugar, in a large saucepot. Bring to a boil, stirring constantly. Add sugar, stirring until dissolved. return to a rolling boil. Boil 2 minutes, stirring constantly. remove from heat. Skim foam if necessary.
Ladle hot jam into hot jars, leaving 1/4th inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling water canner.
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nutrition data
42 calories, 0 grams fat, 11 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in fat.
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reviews & comments
June 8, 2011
Made this recipe yesterday. I used 8 cups of bing cherries, 1/2c amaretto, and used 1/4 tsp of cloves instead of 1/2tsp. Followed everything else in the recipe. The clove taste was good and 1/2tsp would have ruined it for my tastes. Tasted great on fresh biscuits this morning. This recipe is a keeper :)
August 5, 2010
This was really delicious. I swapped the almond liqueur for 1 teaspoon almond extract and added 1 teaspoon of butter to reduce foaming. Instead of chopping them, I halved the cherries and mashed them around as I stirred. Great texture, flavor, color, everything!