This recipe provided
by Bernardin
Luscious cherries suspended in a tantalizing, soft raspberry
jelly turn store-bought desserts into five-star restaurant
fare and add a touch of class to breads. And, it's so easy
to make; just prepare the fruit and stir - no cooking required!
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| Preparation Time: |
30 minutes |
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Serves 80 (1 tbsp/15 mL
per serving) |
| 1 1/2 cups (375 mL) |
granulated sugar |
| 1 pouch (45 g) |
Bernardin Freezer Jam Pectin |
| 4 cups (1 L/660 g) |
sweet Ontario Cherries |
| 1-1/2 cups (375 mL/160 g) |
whole Ontario Raspberries |
| 1 tbsp (15 mL) |
lemon juice |
Wash and rinse 5 x 250 mL mason jars and BERNARDIN Storage
or 2-piece SNAP Lids. In small bowl, stir together sugar and
Freezer Jam Pectin until well mixed; set aside. Wash, stem
and pit cherries. In a food processor or with knife, coarsely
chop cherries, one cup at a time, do not purée. Press
raspberries through a sieve to remove seeds. Stir raspberry
purée into cherries with lemon juice. Add pectin-sugar
mixture; stir 3 minutes. Ladle jam into mason jars to within
½ inch (1 cm) of top rim (headspace). Wipe jar rims
removing any stickiness. Apply lids tightly. Let stand, about
30 minutes, until thickened. Freeze up to 1 year; refrigerate
up to 3 weeks or serve right away.
Makes about 4 to 5 - 250 mL jars.
For a traditional cooked, shelf-stable version of this delicious
preserve, see the Recipe tab of www.homecanning.ca.
| Nutritional Information: |
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| Per 1 serving (1 tbsp/15 mL) |
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Carbohydrates: |
6 grams |
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Calories: |
22 |
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