Last year I was in SF and brought back a jar of fantastic bing cherry preserves. It was delicious and now it's gone. I bought a jar of cherry preserves (Hero) at the supermarket last week and, well, it just wasn't as good (too sweet, not as flavorful, etc).
So now I'm considering making my own, and I have a few questions:
1. Could I start with frozen fruit (such as Trader Joe's frozen sweet cherries)?
2. Do I really have to add 3/4 of the fruit's weight of sugar in order to prevent mold formation, even if I use sterilized jars and such? I really love slightly tart fruit pies (I add hardly any sugar to blueberry or apple pie fillings), and I'd love to be able to make preserves with as little sugar as possible.
Then again, it's not like I'm trying to use up a ton of fruit that I've got in my yard or anything-- so if I only make small batches and consume them quickly, it's not an issue?
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