Recipezaar: Cherries,Canning recipes

B.c. Cherry and Raspberry Preserves

Mon, 09 Aug 1999 04:09:00 -0400

-- posted by Dancer^

Sweet Cherry Chutney

Thu, 12 Jul 2001 11:25:21 -0400

Good with roasted chicken or turkey! -- posted by DiB's

Cherry Almond Jam

Tue, 14 Jan 2003 20:03:37 -0500

Gather the kids to help pit cherries, this one is well worth making a few batches of! -- posted by DiB's

Banana Butter-Canning Recipe

Thu, 14 Aug 2003 20:01:22 -0400

This recipe is posted by request and was found on the net. No name attached. -- posted by DiB's

Blueberry-Cherry Jam

Wed, 01 Oct 2003 20:01:49 -0400

I got this recipe from an internet search. It said it was exported from MasterCook from Kraft General Foods. It is very easy to make and is excellent jam. The recipe called for sour cherries, but I used sweet ones and it turned out wonderfully. Very nice blend of flavors. -- posted by *Z*

Rosy-Peach and Banana Jam

Wed, 28 Jan 2004 19:59:48 -0500

Yummy jam with peaches, bananas and cherries. -- posted by southern chef in louisiana

Danish Cherry Sauce

Fri, 11 Mar 2005 20:00:07 -0500

When cherry season hits, this one is worth preserving. Great for cheesecakes or ice cream topping. -- posted by DiB's

Cherry Pie Filling

Wed, 18 May 2005 13:57:11 -0400

Clear Jell is a modified food starch (powdered form) that will not break down in high heat during processing. DON'T SUBSTITUTE!! Clear Jell is well worth the effort, it leaves a cleaner and thicker filling that is simply delicious. Kitchencraft (1-800-776-0575) in Waterville, IA sells it by the 1# ($3.25 + S&H) or 5# bags. Also sold by Bakers Catalog (King Arthur Flour) and also at http://www.homecanningsupply.com/. Oh, now that about does it, Amazon.com even sells the stuff! -- posted by Charlotte J

Peach and Cherry Jam

Tue, 09 Aug 2005 21:44:22 -0400

A great combo, this is so good! -- posted by Sharon123

Homemade Maraschino Cherries

Fri, 20 Jan 2006 11:11:34 -0500

Blue Ribbon Preserves -- posted by Dienia B.

Traditional British Boozy Mincemeat - Fat Free

Wed, 06 Sep 2006 15:01:05 -0400

An adaptation from an old family "Traditional Mincemeat" recipe which was passed down through my Mum's side of the family. This one however is FAT FREE - NO suet or butter and it still KEEPS for up to a year or two; I currently have a jar from 3 years ago which has aged and matured beautifully! I have called it traditional mincemeat as it has all the traditional ingredients apart from the fat and it is VERY EASY to make. I am posting this in early September so it can be made now and allowed to mature ready for Christmas MINCE PIES. Where I have stated rum or brandy, please use any strong liquor that you may have available; it's just that brandy or rum work very nicely with the ingredients. Make some pretty labels, add a paper or fabric lid cover with a ribbon and then hang a pie, scone or cookie cutter from the neck - and voila, a thoughtful home-made gift! N.B. It's the alcohol that keeps this mincemeat, so if you want a non-alcoholic version, I have a traditional suet mincemeat recipe posted, which does not need much if any alcohol - Recipe #257241. -- posted by French Tart

Cherry Jam

Mon, 11 Sep 2006 20:02:16 -0400

Clear Jel is a modified food starch (powdered form) that will not break down in high heat during processing. DON'T SUBSTITUTE!! Clear Jell is well worth the effort. Kitchencraft (1-800-776-0575) in Waterville, IA sells it. -- posted by Charlotte J

Uncle Henry's Pickled Cherries

Sat, 09 Jun 2007 15:58:44 -0400

An heirloom recipe for an old favorite good with poultry and meats. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information. -- posted by Molly53

Lusty Cherry Plum Jam

Fri, 13 Jul 2007 16:42:03 -0400

A full bodied jam, tangy and sweet and spicy: a sultry summer's eve in a jar! Kind of wung this one: made up from available ripe ingredients. -- posted by manon

Sweet Cherry Sauce

Thu, 20 Sep 2007 16:23:20 -0400

I go sweet and tart cherry picking in Door County every year - sometimes I never know what to do with all the cherries. This recipe is wonderful. -- posted by Chef #266905

Cherry and Brazil Nut Conserve

Mon, 26 Nov 2007 19:03:38 -0500

Cooking time approximate. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information. -- posted by Molly53

Currant and Cherry Preserves

Wed, 01 Oct 2008 01:11:41 -0400

An old fashioned, delicious fruit spread from the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Jewel Jam

Wed, 03 Dec 2008 23:14:02 -0500

from darlene kosmman very old recipe has cherries and strawberries -- posted by Dienia B.

Confetti Ambrosia Jam

Tue, 22 Sep 2009 13:38:15 -0400

Was getting desperate to finish using up the lovely little green pears I was given & made several recipes from Zaar. I loved the color and flavor composition of Recipe#94467 but it is so sweet it made my teeth ache. After making Recipe#137323 I realized I could increase the lemon juice & use no-sugar pectin. Since Amy's recipe reminded me of ambrosia I decided to add the coconut shreds & am very pleased with the results - translucent shavings of pear & orange with bright pink flecks of cherry in a nicely set brilliant coral jam - and not too sweet. I used the slicing blade on my Cuisinart to cut the peeled pears & whole orange & scissor snipped the cherries. -- posted by Buster's friend

Fireside Steamed Cherry Pudding

Tue, 06 Oct 2009 12:59:42 -0400

This is Another of my cousin Shawn Michaels recipes. It is his Pub the Boar's head most popular dessert -- posted by GingerlyJ

Sour Cherry Walnut Conserve

Thu, 21 Jan 2010 12:32:31 -0500

Use this conserve on biscuits or scones. -- posted by DiB's