Jam It

[Pigs On The Wing BBQ]

Red's and yellow cherries.


Cooking good.

Sugar and pectin added, (getting the scum off)

Jar up.
http://img462.imageshack.us/img462/6730/sfarm011vj0.th.jpg[/IMG][/URL]
Water bath.( 2 min after it comes to a boil )


Done.
Oh well, Thought I had all the pics in a row, Goofy me

 

[Bill The Grill Guy]

I love me some JAMS. =D>

 

[Nick Prochilo]

Nice stuff Pigs!

 

[Captain Morgan]

make bbq sauce out of it!

 

[Pigs On The Wing BBQ]

Yea, And if I do, You will take credit for the recipe! :grin: :lmao: :taunt: :grin:

 

[Captain Morgan]

well I've already invented that, but I still expect a free bottle.

 

[Pigs On The Wing BBQ]

Can ya pony up with a recipe? Bet it would be great on ribs!

 

[Puff1]

You are jammin' =D>
Very nice :!:

 

[Finney]

Here's you a recipe.

Cook ribs
Put jelly on them
eat =P~

 

[Puff1]

Here's you a recipe.

Cook ribs
Put jelly on them
eat =P~

I saw that on a show one time, the guy used some kind of grape preserves at a comp :-k

 

[ScottyDaQ]

Looks awesome!

Hate to tell ya though.... Ya forgot the jalaps and habs.

 

[Cliff H.]

Looks real good. What does the water bath do?
My wife wants to know who pitted all those cherries?

 

[Pigs On The Wing BBQ]

Can ya pony up with a recipe? Bet it would be great on ribs!

THIS is damn good on smoked pork loin.

CHERRY GLAZE:

1 (12 oz.) jar cherry preserves
2 tbsp. light corn syrup
1 tbsp. red wine vinegar
1/4 tsp. salt
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves

1/4 c. slivered toasted almonds


Simmer first seven ingredients and brush a little on the loin the last 30 minutes of smoking. Let meat sit for 15 minutes. Meanwhile, reheat glaze to boiling. Add almonds. Serve glaze on the side.

Groovy, Thanks wd

 

[Pigs On The Wing BBQ]

Looks real good. What does the water bath do?
My wife wants to know who pitted all those cherries?

It's a canning thing, Val pitted cherries. Canning A method of preserving food in air-tight vacuum-sealed containers and heat processing sufficiently to enable storing the food at normal-home temperatures.
doityourself.com/canning/canningglossary.htm

 

[Puff1]

I make pickles every year. I think this year it's time to jam :!:
Sure is alot of work

 

[Pigs On The Wing BBQ]

I make pickles every year. I think this year it's time to jam :!:
Sure is alot of work

I don't think it is, Just as home made sausage, Ya can't buy this quility in the store! Come this winter I'll be glad that I canned up all the jazz we did. Tomato's included.

 

[Puff1]

I make pickles every year. I think this year it's time to jam :!:
Sure is alot of work

I don't think it is, Just as home made sausage, Ya can't buy this quility in the store! Come this winter I'll be glad that I canned up all the jazz we did. Tomato's included.

I do it by myself, Grandma's recipe. I guess it's the slicing of the cukes that burns me out. Last year I tried the food proccesor with the slice disk in and they just weren't the same :badgrin:

But you are right, store bought isn't even close.
I'm still eating the pickles I made last year(bread& butter) nobody in my house likes 'em
Made 24 half pints =P~

:-k All the work is worth it :!:

 

[Pigs On The Wing BBQ]

Get a mandolin, Just don't break the big rule. ( always use the handle guard! ) That thing will take a 1/4 inch of your finger in a heart beat!

 

[ScottyDaQ]

Get a mandolin, Just don't break the big rule. ( always use the handle guard! ) That thing will take a 1/4 inch of your finger in a heart beat!

Sounds like somehing a Shop teacher says....

He holds up his hand and says.... Listen to me... I've been teaching Shop for FOUR years..... You look at his hand, and you only see 3 digits. #-o

 

[Pigs On The Wing BBQ]

It's TRUE! That damn thing will take a chunk off your fingers like a flick if a eye! :!: