Thursday, October 27, 2016

We Be Jammin'... CherryMeyerGingerAde Marmalade

CherryMeyerGingerAde Marmalade 
Found on rufusandclementine

Makes 2 - 1/2 pints 

1 lb meyer lemons 

1/4 cup dried cherries, chopped 

2 cups loosely packed brown sugar 

1 teaspoon, fresh grated ginger 

1 tablespoon bottled lemon juice 

Prep your canner and sterilize your jars and lids. Put a couple of saucers in the freezer. Wash lemons well. Quarter and remove seeds and pith. Chop lemons and cherries into small pieces. 

(NOTE - picture has lemons cut into strips - you can do either way) 

Add lemons, cherries, and lemon juice into non-reactive pot/saucepan. Bring to a boil. Reduce heat and simmer for 15 minutes. Add sugar and ginger. Bring to a boil over medium-ish high heat for 25 minutes. Watch and stir. 

Time to test for a set. You are good to go when the jam reaches 220° f or you can do the wrinkle test. Put a teaspoon of jam onto a chilled saucer and let it cool off for a sec. Push it. If it wrinkles a bit, it’s set. If not, boil for 5 more minutes and try the wrinkle test again. 

When ready, fill jars. Leave a 1/4 inch of headspace. Use knife or other bubble releaser to make sure there are no air pockets. Wipe rim clean with a damp cloth or paper towel. 

Process for 15 minutes in the hot water bath.

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