Is there a tested recipe for this jam? Is this recipe safe? The only one I’ve found published by a company was by Weck which I have read isn’t very reliable. The Weck recipe is very similar to this one.
by doctorallyblonde
3 Comments
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BaconIsBest
The thing that gives me pause here is the water content and possibly the cherries. I am unsure of what the finished pH would be because there is no added *bottled* lemon juice, just a fresh lemon, which can be very inconsistent as an accidulent.
My advice would be to make this as either a freezer jam, or to keep it refrigerated.
chickpeaze
All I have to add is that for what it’s worth, it’s safe to can pineapple in just water, or in syrup, so that part doesn’t concern me. .
3 Comments
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The thing that gives me pause here is the water content and possibly the cherries. I am unsure of what the finished pH would be because there is no added *bottled* lemon juice, just a fresh lemon, which can be very inconsistent as an accidulent.
My advice would be to make this as either a freezer jam, or to keep it refrigerated.
All I have to add is that for what it’s worth, it’s safe to can pineapple in just water, or in syrup, so that part doesn’t concern me. .
https://nchfp.uga.edu/how/can_02/pineapple.html
Tutti frutti ham has maraschino cherries:
https://nchfp.uga.edu/how/can_07/tutti_frutti_powder.html