This is a recipe I developed to create a less sweet pie filling. The recipe is designed for canning pie cherries
Pit cherries.
Combine in a large pot, sugar, clearjel, ascorbic acid, water/juice (I refrigerate my cherries overnight to produce some juice), lemon juice, and almond extract. Put over medium high heat stirring constantly, until mixture comes to a boil and thickens. Stir in cherries mix well.
Put into prepared quart containers. Mix makes 7 quarts.
Pressure can a 5 lb pressure for 10 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (761g) | ||
Recipe Makes: 7 Servings | ||
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Calories: 6 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 39865.6mg | 1375 % | |
Potassium 20.8mg | 1 % | |
Total Carbohydrate 0.9g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.9g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 6
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