I made Acerola Cherry jam for the third time this year. My tree normally blooms four times a year, so looking forward to making jam one more time. This time I preserved four containers and have a fifth I will put in the refrigerator to eat.
I picked 842 grams (1.85 lbs) of Cherries. There are more on the tree, but not ripe. If there are any left after the typhoon, I will pick them and eat them fresh.
After removing the seeds, I got 548 grams (1.2 lbs) of pulp. I added 256 grams of pure cane sugar, 1 tablespoon of Vanilla extract and four teaspoons of pectin. I cooked it until I got the consistency I wanted. I ended up with 550 grams of jam, which filled exactly five 4 oz (118ml) jars.
No comments:
Post a Comment