Jul 12, 2011 #1 abifae Abinormal Butterfly Joined Oct 21, 2009 Messages 5,820 Reaction score 4 Points 198 Location Colorado *
Jul 12, 2011 #2 Wifezilla Low-Carb Queen - RIP: 1963-2021 Joined Jan 3, 2009 Messages 8,928 Reaction score 16 Points 270 Location Colorado You will most likely need to add lemon or lime juice to get the acid level up.
Jul 12, 2011 Thread starter #3 abifae Abinormal Butterfly Joined Oct 21, 2009 Messages 5,820 Reaction score 4 Points 198 Location Colorado Okay. I can do that. Maybe ACV too.
Jul 12, 2011 #4 FarmerJamie Mr. Sensitive Joined Dec 22, 2010 Messages 10,020 Reaction score 19,331 Points 413 abifae said: Gimme your best recipes Preferably no sugar added. I'll get the no sugar needed pectin. Any advice for making it work right? Click to expand... And if we do.....????? Cherry preserves in our future???? hmmmmmm?
abifae said: Gimme your best recipes Preferably no sugar added. I'll get the no sugar needed pectin. Any advice for making it work right? Click to expand... And if we do.....????? Cherry preserves in our future???? hmmmmmm?
Jul 12, 2011 #5 Wifezilla Low-Carb Queen - RIP: 1963-2021 Joined Jan 3, 2009 Messages 8,928 Reaction score 16 Points 270 Location Colorado I found this... http://www.pickyourown.org/cherry_preserves.htm Looks promising