I saw that on a show one time, the guy used some kind of grape preserves at a comp :-kFinney said:Here's you a recipe.
Cook ribs
Put jelly on them
eat =P~
Groovy, Thanks wdwdroller said:Pigs On The Wing BBQ said: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.
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.Cliff H. said:Looks real good. What does the water bath do?
My wife wants to know who pitted all those cherries?
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.Puff said:I make pickles every year. I think this year it's time to jam :!:
Sure is alot of work
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:Pigs On The Wing BBQ said: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.Puff said:I make pickles every year. I think this year it's time to jam :!:
Sure is alot of work
Pigs On The Wing BBQ said: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!