The Acerola Cherries I had sitting on my window seal ripened nicely, so I made some more jam.
I started with 857 grams (30 ounces) of cherries. After removing the seeds, I got 606 grams (21 ounces) of pulp. I added 2 teaspoons of pectic, 1 teaspoon of vanilla, 1 teaspoon of lemon juice and 270 grams (9.5 ounces) of white cane sugar.
I boiled the mix down until I got a consistency I desired and got six 128 grams (4 ounce) jars of jam.
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