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Thread: Bing Cherry Jelly

  1. #1
    Marilyn Guest

    Default Bing Cherry Jelly

    The heat wave is finally over here, yay! When the desktop weather gadget on
    my computer said 104F, I couldn't believe it. Never would have thought to
    have that happen here in Western Washington. When we lived in Texas, that
    was normal, but we had air conditioning. No such thing here. Usually we
    have the marine air that comes in and cools us off at night. So I was
    reluctant to do any jam making and make the kitchen even hotter (went to bed
    Wednesday night with the temperature at 97F in the house).

    Since it was much cooler in the kitchen today (75F), I got out the prepared
    cherries I had done on Tuesday, and got to jammin'. I ended up with 21
    half-pint jars out of the seven pounds of Bings. Not bad for a morning's
    work.

    -Marilyn



  2. #2
    George Shirley Guest

    Default Re: Bing Cherry Jelly

    Marilyn wrote:
    > The heat wave is finally over here, yay! When the desktop weather gadget on
    > my computer said 104F, I couldn't believe it. Never would have thought to
    > have that happen here in Western Washington. When we lived in Texas, that
    > was normal, but we had air conditioning. No such thing here. Usually we
    > have the marine air that comes in and cools us off at night. So I was
    > reluctant to do any jam making and make the kitchen even hotter (went to bed
    > Wednesday night with the temperature at 97F in the house).
    >
    > Since it was much cooler in the kitchen today (75F), I got out the prepared
    > cherries I had done on Tuesday, and got to jammin'. I ended up with 21
    > half-pint jars out of the seven pounds of Bings. Not bad for a morning's
    > work.
    >
    > -Marilyn
    >
    >

    Bings are a buck ninety-nine here and I'm tempted to buy some more and
    make a batch of cherry jam. Naw, no room to store anything else. Maybe
    next year if there's a glut of cherries again.

  3. #3
    lamont cranston Guest

    Default Re: Bing Cherry Jelly


    "George Shirley" <[email protected]> wrote in message
    news[email protected]..
    > Marilyn wrote:
    >> The heat wave is finally over here, yay! When the desktop weather gadget
    >> on my computer said 104F, I couldn't believe it. Never would have
    >> thought to have that happen here in Western Washington. When we lived in
    >> Texas, that was normal, but we had air conditioning. No such thing here.
    >> Usually we have the marine air that comes in and cools us off at night.
    >> So I was reluctant to do any jam making and make the kitchen even hotter
    >> (went to bed Wednesday night with the temperature at 97F in the house).
    >>
    >> Since it was much cooler in the kitchen today (75F), I got out the
    >> prepared cherries I had done on Tuesday, and got to jammin'. I ended up
    >> with 21 half-pint jars out of the seven pounds of Bings. Not bad for a
    >> morning's work.
    >>
    >> -Marilyn

    > Bings are a buck ninety-nine here and I'm tempted to buy some more and
    > make a batch of cherry jam. Naw, no room to store anything else. Maybe
    > next year if there's a glut of cherries again.




  4. #4
    lamont cranston Guest

    Default Re: Bing Cherry Jelly


    "lamont cranston" <[email protected]> wrote in message
    news:hYMcm.39021$PH1.20768@edtnps82...
    >
    > "George Shirley" <[email protected]> wrote in message
    > news[email protected]..
    >> Marilyn wrote:
    >>> The heat wave is finally over here, yay! When the desktop weather
    >>> gadget on my computer said 104F, I couldn't believe it. Never would
    >>> have thought to have that happen here in Western Washington. When we
    >>> lived in Texas, that was normal, but we had air conditioning. No such
    >>> thing here. Usually we have the marine air that comes in and cools us
    >>> off at night. So I was reluctant to do any jam making and make the
    >>> kitchen even hotter (went to bed Wednesday night with the temperature at
    >>> 97F in the house).
    >>>
    >>> Since it was much cooler in the kitchen today (75F), I got out the
    >>> prepared cherries I had done on Tuesday, and got to jammin'. I ended up
    >>> with 21 half-pint jars out of the seven pounds of Bings. Not bad for a
    >>> morning's work.
    >>>
    >>> -Marilyn

    >> Bings are a buck ninety-nine here and I'm tempted to buy some more and
    >> make a batch of cherry jam. Naw, no room to store anything else. Maybe
    >> next year if there's a glut of cherries again.

    >
    >



    third try at posting then i give up...just TOO stupid i guess...anyway
    cherries cheap like borscht here too and want to try cherry jelly but
    without commercial pectin. Maybe half and half with currants? Any
    suggestions?



  5. #5
    Brian Mailman Guest

    Default Re: Bing Cherry Jelly

    Marilyn wrote:

    > Since it was much cooler in the kitchen today (75F), I got out the prepared
    > cherries I had done on Tuesday, and got to jammin'. I ended up with 21
    > half-pint jars out of the seven pounds of Bings. Not bad for a morning's
    > work.


    If only you could suspend gold flakes in it... you could have Bling
    Cherry.... <ba-dum-dum!>

    B/

  6. #6
    Kathi Jones Guest

    Default Re: Bing Cherry Jelly


    "Brian Mailman" <[email protected]> wrote in message
    news:[email protected] m...
    > Marilyn wrote:
    >
    >> Since it was much cooler in the kitchen today (75F), I got out the
    >> prepared cherries I had done on Tuesday, and got to jammin'. I ended up
    >> with 21 half-pint jars out of the seven pounds of Bings. Not bad for a
    >> morning's work.

    >
    > If only you could suspend gold flakes in it... you could have Bling
    > Cherry.... <ba-dum-dum!>
    >
    > B/


    lol - good one!



  7. #7
    Marilyn Guest

    Default Re: Bing Cherry Jelly

    "Brian Mailman" <[email protected]> wrote in message
    news:[email protected] m...
    > Marilyn wrote:
    >
    >> Since it was much cooler in the kitchen today (75F), I got out the
    >> prepared cherries I had done on Tuesday, and got to jammin'. I ended up
    >> with 21 half-pint jars out of the seven pounds of Bings. Not bad for a
    >> morning's work.

    >
    > If only you could suspend gold flakes in it... you could have Bling
    > Cherry.... <ba-dum-dum!>
    >
    > B/


    Oh, if only I could afford some gold flakes :-)




  8. #8
    George Shirley Guest

    Default Re: Bing Cherry Jelly

    Brian Mailman wrote:
    > Marilyn wrote:
    >
    >> Since it was much cooler in the kitchen today (75F), I got out the
    >> prepared cherries I had done on Tuesday, and got to jammin'. I ended
    >> up with 21 half-pint jars out of the seven pounds of Bings. Not bad
    >> for a morning's work.

    >
    > If only you could suspend gold flakes in it... you could have Bling
    > Cherry.... <ba-dum-dum!>
    >
    > B/

    Groan!

  9. #9
    Bob Muncie Guest

    Default Re: Bing Cherry Jelly

    George Shirley wrote:
    > Brian Mailman wrote:
    >> Marilyn wrote:
    >>
    >>> Since it was much cooler in the kitchen today (75F), I got out the
    >>> prepared cherries I had done on Tuesday, and got to jammin'. I ended
    >>> up with 21 half-pint jars out of the seven pounds of Bings. Not bad
    >>> for a morning's work.

    >>
    >> If only you could suspend gold flakes in it... you could have Bling
    >> Cherry.... <ba-dum-dum!>
    >>
    >> B/

    > Groan!


    I would have called it "cherry bling", and you could still do that with
    the gold colored bead like balls used for cookies, even if flakes would
    be much cooler :-)

    Bob

  10. #10
    Anny Middon Guest

    Default Re: Bing Cherry Jelly

    "Marilyn" <[email protected]> wrote in message
    news:h4vl5k$ceb$[email protected]..
    > The heat wave is finally over here, yay! When the desktop weather gadget
    > on
    > my computer said 104F, I couldn't believe it. Never would have thought to
    > have that happen here in Western Washington. When we lived in Texas, that
    > was normal, but we had air conditioning. No such thing here. Usually we
    > have the marine air that comes in and cools us off at night. So I was
    > reluctant to do any jam making and make the kitchen even hotter (went to
    > bed
    > Wednesday night with the temperature at 97F in the house).
    >
    > Since it was much cooler in the kitchen today (75F), I got out the
    > prepared
    > cherries I had done on Tuesday, and got to jammin'. I ended up with 21
    > half-pint jars out of the seven pounds of Bings. Not bad for a morning's
    > work.


    Did you make jelly or jam? Or both?

    In any event you got a lot of nice product from your 7 lbs of bings. I
    bought 9 lbs on Monday and made Cherries with Kirsch ("Spiirited Cherries"
    recipe from the Ball Complete Book) and Brandied Cherries from the BBB. I
    got the full 12 half-pints of Brandied Cherries the BBB said I should get,
    but only 5 half-pints (instead of 7) of the Cherries with Kirsch.

    So I ended up with 17 jars from my 9 pounds, compared to your 21 from your 7
    pounds.

    I have 18 people on my list this year to get sweet toppings for Christmas.
    And of course I'll want to keep a few jars for us. In addition to the 17
    jars of cherries I've already made 6 jars of Peach Rum Sauce and 7 jars of
    Blueberries with Grand Marnier. Everyone will get a jar ofr Maple Walnut
    topping, since that was such a big hit the last time I made sweet toppings,
    and two other jars. I think I'll make the Rasberry Chocolate Sauce from the
    Ball Complete Book, and I'll definitely make the Oranges in Cointreau (also
    from the Ball Complete Book). That last recipe just sounds so yummy to me.

    Anny



  11. #11
    Marilyn Guest

    Default Re: Bing Cherry Jelly

    "Anny Middon" <[email protected]> wrote in message
    news:h61hi8$vn4$[email protected]..
    > "Marilyn" <[email protected]> wrote in message
    > news:h4vl5k$ceb$[email protected]..
    >> The heat wave is finally over here, yay! When the desktop weather gadget
    >> on
    >> my computer said 104F, I couldn't believe it. Never would have thought
    >> to
    >> have that happen here in Western Washington. When we lived in Texas,
    >> that
    >> was normal, but we had air conditioning. No such thing here. Usually we
    >> have the marine air that comes in and cools us off at night. So I was
    >> reluctant to do any jam making and make the kitchen even hotter (went to
    >> bed
    >> Wednesday night with the temperature at 97F in the house).
    >>
    >> Since it was much cooler in the kitchen today (75F), I got out the
    >> prepared
    >> cherries I had done on Tuesday, and got to jammin'. I ended up with 21
    >> half-pint jars out of the seven pounds of Bings. Not bad for a morning's
    >> work.

    >
    > Did you make jelly or jam? Or both?


    Just jam. I rarely make jelly because I don't like to waste the chunky
    fruit :-)

    > In any event you got a lot of nice product from your 7 lbs of bings. I
    > bought 9 lbs on Monday and made Cherries with Kirsch ("Spiirited Cherries"
    > recipe from the Ball Complete Book) and Brandied Cherries from the BBB. I
    > got the full 12 half-pints of Brandied Cherries the BBB said I should get,
    > but only 5 half-pints (instead of 7) of the Cherries with Kirsch.
    >
    > So I ended up with 17 jars from my 9 pounds, compared to your 21 from your
    > 7 pounds.


    I know. I always find it weird when my yields don't match what the recipe
    says. I'm at a loss for why that is. If anyone knows the reason, I for one
    would welcome the information.

    > I have 18 people on my list this year to get sweet toppings for Christmas.
    > And of course I'll want to keep a few jars for us. In addition to the 17
    > jars of cherries I've already made 6 jars of Peach Rum Sauce and 7 jars of
    > Blueberries with Grand Marnier. Everyone will get a jar ofr Maple Walnut
    > topping, since that was such a big hit the last time I made sweet
    > toppings, and two other jars. I think I'll make the Rasberry Chocolate
    > Sauce from the Ball Complete Book, and I'll definitely make the Oranges in
    > Cointreau (also from the Ball Complete Book). That last recipe just
    > sounds so yummy to me.
    >
    > Anny


    Today it's Santa Rosa plums. My 25 pounds arrived last yesterday afternoon
    and need to be dealt with it. I'm going to make Orange Plum jam. I really
    like the combination of a lot of fruits with orange. I'll probably two two
    batches of jam and maybe get brave and try one batch of just plain plum
    jelly. The rest of the plums we're just going to eat as is or have fun
    making dessert with them. Maybe can some just in light syrup.

    Sitting here at the computer isn't getting that done, though, so I'm about
    to sign off.

    -Marilyn




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