Mr. Green Jeans
New member
I put up sweet and sour cherry jam last weekend <still trying to get the stickiness washed off me>. In researching sweet cherry jam recipes, I noticed several called for pits to be saved, wrapped in cheesecloth, crushed and steep in the fruit/sugar mixture while it came to a boil. Wha't the reason behind this? Is it flavoring or do the crushed pits release pectin?
Where's Alton Brown when you really need him?
Where's Alton Brown when you really need him?