I had Friday off from work, so I spent the morning camped out on the living room floor surrounded by my Pugs, with the sun shining in the windows as I enjoyed a bowl of cereal while I browsed through my canning book, ahh...I love my days off!I found a recipe for Summer Solstice Preserves, sounds very tasty and I think it will make a great topping for waffles, & ice cream. As always, I change up the recipe a smidge. The recipe says it makes 5, half-pint jars and I ended up with 7, half-pint jars.
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Summer Solstice Preserves
1 C Blueberries - washed & packed well
3 C Cherries - washed, pitted & halved (I used Rainier variety)
2 Tbsp. Lemon Juice
4 1/2 C Granular Sugar
1 Pouch Liquid Pectin
1/2 tsp. Butter
2 Tbsp. Cherry Flavoring (is optional, I used some Maraschino Juice)
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In large pot combine berries, lemon juice, and sugar. Stir to mix well & let sit 20 minutes. Meanwhile prepare jars, lids, & canner.
Bring pot of berries to high heat, stirring constantly, bring to a strong boil that cannot be stirred down. Stir in full package of pectin. Boil hard, stirring constantly, for 1 minute. Remove from heat, stir in butter & cherry flavoring. Skim off any foam. Ladle into hot sanitized jars & water bath can them for 10 minutes.
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As you can see from the top picture, I have quite the stack of canning jars, this doesn't include the 3 cases I've already gone through.
As you can see from the top picture, I have quite the stack of canning jars, this doesn't include the 3 cases I've already gone through.
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2 comments:
This sounds very good. I wonder how it would taste with flathead cherries?!?
I have a fantastic apple filling recipe I use for pies if you would like it try it. I think it makes 7 or 8 qts. Let me know.
I think that Flathead cherries would work well.
I've been thinking about canning up some pie filling, I would love to try your apple pie recipe! Do you think it would be ok to add Rhubarb to it?
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