Tag: Preserves

  • Black Tea and Fig Jam

    Black Tea and Fig Jam

    In a 6 quart pot on a high heat, bring 4 cups of water to a boil, turn off the heat, add 6 black tea bags 24 ounces dried figs Make sure the tea bags and figs are all submerged and cover the pot. Wait 30 minutes to an hour so the fruit will be […]

  • Marmalade

    Inspired by a recipe from The New York Times, I’ve adapted this for my own love of bitter marmalade. For a batch I use 3 sour (Seville) oranges and 1 Meyer lemon, which makes about 5 half-pint jars of marmalade. You can easily triple the quantity and will have no problem. Feel free to switch […]

  • Sour Cherry Jam, No Pectin

    Wash and pit 2 quarts of sour cherries. Chop into pieces (mostly halves) and measure. For 5 cups of fruit, I used 3 cups sugar. Stir together in a large stainless steel or porcelain pot. Let sit for 3 minutes to dissolve sugar. Bring to a boil and stir occasionally; cook until temperature is 224 […]

  • Sour Cherry Jam

    Pit 1 quart of sour cherries and chop them (to make about 2 to 2½ cups fruit). Add sour cherry juice (see note) to make a total of 6 cups fruit and juice. Place fruit, juice and a 57g package of pectin in a large pot. Bring to a rolling boil, add 5 cups sugar […]