Cooking For Engineers

[Jim Cooley]

Washington has had a bumper cherry crop and I took on the task of making jam/jelly. Not quite jam because I ran it through a colander (china cap), but not quit jelly either because I didn't use cheese-cloth.

I've made jams/preserves before but only using blackberries. I know the boil point, duration and the essential sugar+fruit+pectin ratios, and they always came out good.

But the cherry jam/jelly I made yesterday have me stumped. They are sitting there on the counter in their nicely tight sealed jars, but they look like they haven't jelled very much at all!

The Sure-Jell insert said it might take a few weeks, but I don't want to wait that long because I'd like to make another batch and improve it, if necessary, before the crop runs out. 97 cents a pound is a good deal!

So the question is: does cherry jelly/jam take a while to set up after it's been canned? How many days?

[danicamoore]

I haven't tried making jam actually. But me friends does. It depends on how you make it though. I forgot to ask but I'll ask him if you want. Probably 4-6days I guess..