Tango Cherry Jam by Lacey
- 5lbs Bing Cherries washed, pitted and mashed up.
- 2.5cups sugar
- 1 package Sure Gel Low Sugar Pectin
- 1 cup of water
- 10 drops Pure Tangerine Essential Oil (available in this amazing kit with loads of recipes I can't wait to try)
Bring cherries to a simmer and add in 10 drops Tangerine Essential Oil.
In a separate pot mix water, sugar and pectin. Over the burner stir constantly until it comes to a boil, then allow to boil while mixing for 1 minute.
Quickly pour the pectin mixture over your cherries and stir in quickly and thoroughly. Pour into clean canning jars leaving 1/2inch headroom, cover and allow to sit on the counter over night or until set.
Store in the freezer or in the fridge for up to 3 weeks.
Makes about 9 8oz jars.
this book) since having moved in and it worked so well. Makes me wonder what took me so long, nothing beats warm bread with a generous layer of butter and homemade jam!