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"This recipe produces a rich, concentrated flavor that works perfectly on toast, ice cream or cheesecake. I have also had great results when substituting strawberries, blueberries, mango and complimentary herbal teas." Maureen Delves, Kamloops, BC
This recipe is:
Diabetic Friendly
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Nutritional Facts 2 tablespoons equals 72 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 18 g carbohydrate, trace fiber, trace protein. Diabetic Exchange: 1 starch.
Originally published as Celestial Cherry Conserve in Taste of Home June/July 2010, p69
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Reviewed on Jul. 31, 2010 by morr
I'm making this right now and just noticed the error in the recipe about the orange zest. My guess is that it goes in at some point between the part where you add the tea water but before the pectin. It would definitely go in before the pectin. That is what I did. A few other things:The culprit for it not thickening could be the liquid pectin. Instead of the liquid pectin, I used the regular powder pectin using this method: Ladle some of the conserve liquid from the pot into a cup. Add the powder pectin one Tablespoon at a time to the cup of liquid, stirring until all the pectin has dissolved. You're basically making a thickening paste. When the pectin in the cup is dissolved (no lumps) return it to the pot and stir. Yup, this thickened it nicely!You definitely get 7-8 half pints out of this recipe. I'm having it tonight with ice cream. This is delicious for a sweet cherry lover like myself.
I'm making this right now and just noticed the error in the recipe about the orange zest. My guess is that it goes in at some point between the part where you add the tea water but before the pectin. It would definitely go in before the pectin. That is what I did. A few other things:
Reviewed on Jul. 26, 2010 by brinlady
It's a very tasty recipe, BUT..... The instructions do not specify what to do with the zest. Just says grate and set aside. Does not say when to put back in. As the oranges are peeled, I'm assuming the zest is going to be used in the recipe. Also have made this recipe twice and it will not gel. i end up with 7 pints, not six. The author is right that the taste is complex. The taste is so good that I'm willing to experiment more with it. I used fresh sweet cherries. The first time I used fresh lemon juice; the second time, bottle. Any advice?
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