The OLD Kraft Sour Cherry jelly recipe

[pheasant16]

Lost in the flood craze last summer was our reference for making
chokecherry jelly. :(

Figured no sweat, we'd just go to Kraft's website and find the Certo
recipe for Sour Cherry jelly.

It's changed.

The old one didn't have water or almond extract. Think worst comes to
worst we can get pretty close, but sure would like to get a copy of the
old version as it has worked for as long as we've done this.

Thanks

Mark

[The Cook]

On Mon, 30 Jul 2012 08:11:47 -0500, pheasant16 <kiav...@yahoo.com>
wrote:

Is 1993 old enough? I have managed to keep some of the old ones
because I like the way they work better that some of the new ones.

Cherry (Sour) 3 1/2 lbs
Remove stems, pit and finely chop. Place in saucepan; add 1/2 cup
water. Bring to a boil. Reduce heat: cover and simmer 10 minutes.

3 1/2 cups juice
7 cups sugar
2 pouches CERTO Liquid Fruit Pectin

I assume you know the rest of the drill.

--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

[George Shirley]

I suspect you can probably find the old recipe by Googling for it Mark.
Lots of folks use the older recipes and are prone to post them if
they're proud of their jellies. I noticed several said to be from Kraft
that didn't use almond extract but most used at least one cup of water.

[pheasant16]

The Cook wrote:
> On Mon, 30 Jul 2012 08:11:47 -0500, pheasant16 <kiav...@yahoo.com>
> wrote:
>
>> Lost in the flood craze last summer was our reference for making
>> chokecherry jelly. :(
>>
>> Figured no sweat, we'd just go to Kraft's website and find the Certo
>> recipe for Sour Cherry jelly.
>>
>> It's changed.
>>
>> The old one didn't have water or almond extract. Think worst comes to
>> worst we can get pretty close, but sure would like to get a copy of the
>> old version as it has worked for as long as we've done this.
>>
>> Thanks
>>
>> Mark
>
>
> Is 1993 old enough? I have managed to keep some of the old ones
> because I like the way they work better that some of the new ones.
>
> Cherry (Sour) 3 1/2 lbs
> Remove stems, pit and finely chop. Place in saucepan; add 1/2 cup
> water. Bring to a boil. Reduce heat: cover and simmer 10 minutes.
>
> 3 1/2 cups juice
> 7 cups sugar
> 2 pouches CERTO Liquid Fruit Pectin
>
> I assume you know the rest of the drill.
>

BINGO!!!!!!

Thank you!!!!!

That's what I remembered, but with advancing years, the memory isn't as
sharp as 30 years ago. ;)

Found something on Kraft Canada that was similar too; 3c juice and 4
1/2c sugar. We may have to try it if we have any juice left.

Thanks again!

Mark

[pheasant16]

Mebbe that's why the farmers where I hunt look forward to mine; no apple
juice, pear juice or water. Have been told many times that's the one
treat they hope never stops coming.

Knew a gal that traveled the craft fair circuit, and paid for their
wintering in AZ with jelly. She said hers was 50% apple juice, and it
still sold well. Tried it; didn't like it. Truth in advertising? LOL

[George Shirley]

We have a lot of "artisans fairs" around here, lots of the jelly sold is
fifty percent water from the looks of it. I seldom buy jelly since we
make lots of our own. Never had chokecherry jelly but used to make
elderberry jelly. IMHO elderberry is best used to make wine. Hic!

Some folks will just buy homemade jelly because it is homemade. The
better sales people at the fairs around here will give you a bite on a
cracker or a wooden spoon, just so you know what it tastes like before
you spend from $5 to $8 for a half pint of whatever jelly.

[Jim Elbrecht]

On Mon, 30 Jul 2012 08:11:47 -0500, pheasant16 <kiav...@yahoo.com>
wrote:

>Lost in the flood craze last summer was our reference for making
>chokecherry jelly. :(
>
>Figured no sweat, we'd just go to Kraft's website and find the Certo
>recipe for Sour Cherry jelly.

In my world, Choke cherries and Sour Cherries are a world apart.

The recipe for chokecherry jelly on this page seems like what I made
years ago-- It uses no pectin.
http://www.homefamily.net/?p=37

There is a picture on the top of the page that shows chokecherries as
I know them.

Sour cherries are much larger, hang one or two together-- and are one
tenth the tartness of chokecherries.

>
>It's changed.
>
>The old one didn't have water or almond extract. Think worst comes to
>worst we can get pretty close, but sure would like to get a copy of the
>old version as it has worked for as long as we've done this.
>

I suspect that the recipe I made in 75 or so was from Mother Earth
News, Putting Food By, or one of the Foxfire books.

I know there was no pectin involved.

Jim

[Hell Toupee]

I don't like most jam and jelly recipes that call for added
(commercial) pectin. It's just a way to stretch the fruit to make more
product by adding a boatload of sugar. You end up with a colorful,
extremely sweet product with not much flavor.
I stay away from it. If I'm going to all the work and expense of
making homemade preserves, I want them to taste like fruit, not like
sugar with a breath of fruit flavor.

[Jim Elbrecht]

Hell Toupee <w...@menull.com> wrote:

>On 7/30/2012 5:00 PM, Jim Elbrecht wrote:

-snip-

>>
>> I suspect that the recipe I made in 75 or so was from Mother Earth
>> News, Putting Food By, or one of the Foxfire books.
>>
>> I know there was no pectin involved.
>
>I don't like most jam and jelly recipes that call for added
>(commercial) pectin. It's just a way to stretch the fruit to make more
>product by adding a boatload of sugar. You end up with a colorful,
>extremely sweet product with not much flavor.
>I stay away from it. If I'm going to all the work and expense of
>making homemade preserves, I want them to taste like fruit, not like
>sugar with a breath of fruit flavor.

Agree-- BTW- that chokecherry jelly was perfect. Crystal clear,
perfect 'jell', and a tartness bordering on too much.

I've probably only made 40-50 batches of jelly since then, but the
chokecherry still stands out as the best by far. [Rhubarb marmalade
is excellent, but a distant second.]

Jim

[gloria p]

On 7/31/2012 6:09 AM, Hell Toupee wrote:

>
> I don't like most jam and jelly recipes that call for added (commercial)
> pectin. It's just a way to stretch the fruit to make more product by
> adding a boatload of sugar. You end up with a colorful, extremely sweet
> product with not much flavor.
> I stay away from it. If I'm going to all the work and expense of making
> homemade preserves, I want them to taste like fruit, not like sugar with
> a breath of fruit flavor.
>

On the other hand, pectin shortens the cooking time quite a bit and
unless you are making fruit butter, pectin recipes taste more like
fresh fruit to me.

gloria p

[pheasant16]

Jim Elbrecht wrote:
> On Mon, 30 Jul 2012 08:11:47 -0500, pheasant16 <kiav...@yahoo.com>
> wrote:
>
>> Lost in the flood craze last summer was our reference for making
>> chokecherry jelly. :(
>>
>> Figured no sweat, we'd just go to Kraft's website and find the Certo
>> recipe for Sour Cherry jelly.
>
> In my world, Choke cherries and Sour Cherries are a world apart.
>
> The recipe for chokecherry jelly on this page seems like what I made
> years ago-- It uses no pectin.
> http://www.homefamily.net/?p=37
>
> There is a picture on the top of the page that shows chokecherries as
> I know them.
>
> Sour cherries are much larger, hang one or two together-- and are one
> tenth the tartness of chokecherries.

That's chokecherries.

Thanks for the recipe. Might have to give it a test if we have juice
left. May be like modifying Coke a few years back. Never know til you try.

In my mind cooking plant material tends to decrease the flavor of the
organics. I use our non cooked chokecherry syrup as a reference; tastes
much brighter than the jelly. Therefore adding Certo decreases the
cooking time; possibly leaving more of the organics intact. Plus less
work to boil for 1 minute than until spoon test applies.

My theory and jelly: stickin' by it. :)

Mark

[pheasant16]

gloria p wrote:

> On the other hand, pectin shortens the cooking time quite a bit and
> unless you are making fruit butter, pectin recipes taste more like
> fresh fruit to me.
>
> gloria p

Exactly!!!!

[Jim Elbrecht]

pheasant16 <kiav...@yahoo.com> wrote:

>Jim Elbrecht wrote:

-snip-

>>
>> The recipe for chokecherry jelly on this page seems like what I made
>> years ago-- It uses no pectin.
>> http://www.homefamily.net/?p=37
>>
>> There is a picture on the top of the page that shows chokecherries as
>> I know them.
>>

-snip-

>
>Thanks for the recipe. Might have to give it a test if we have juice
>left. May be like modifying Coke a few years back. Never know til you try.
>

After looking closer at that page, I'm pretty sure the no pectin
recipe is the one I used--- The test for natural pectin rings some
bells in my dusty old belfry. There is a lot of natural pectin
in just under-ripe choke cherries.

Now you've got me jonesin' for some chokecherry jelly. . . .

Jim

[Hell Toupee]

Cooking time's not an issue if you use a large enough pan for rapid
reduction. That's also why the classic jam and jelly recipes have you
work with a small amount at a time. Smaller quantities reach jell
stage faster.