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B.c. Cherry and Raspberry Preserves

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)226.4701
Energy (kCal)2444.6252
Carbohydrates (g)329.6221
Total fats (g)28.4745
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Stem and pit the cherries; you should have 4 cups. | 2. In a large bowl, stir together the cherries, raspberries and sugar. | 3. Let stand at room temperature, stirring occasionally, for 2 hours. | 4. Pour the fruit into a wide, shallow, nonreactive saucepan and stir in the lemon juice. Cook over moderate heat, stirring occasionally, for 30 to 40 minutes until the mixture looks thickened and glazed. | 5. Remove a table-spoon of the preserves to a small saucer and chill in the freezer for 5 minutes. | 6. Run your finger through the mixture; if it wrinkles, it is ready to jar. | 7. If it is not ready, continue cooking for 5 more minutes and repeat the test. Sterilize four 8-ounce canning jars by washing and rinsing them in the dishwasher without detergent; keep them warm in a 250 degrees F oven. | 8. Pour boiling water over the jar lids to soften the rubber seals. | 9. Ladle the hot preserves to within 1/2 inch of the rims of the jars. | 10. Wipe the rims and seal with the hot lids and metal bands. | 11. Let cool to room temperature, then refrigerate for several weeks. | 12. Or, to store longer, process in a water bath. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    bing cherry 2 lbs 806.9352 0.0 179.5204 4.5333
    raspberry 8 cups 511.68 117.4896 11.808 6.396
    sugar 3 1/2 cups granulated 1119.3 210.028 35.035 17.472
    lemon juice 2 tablespoons 6.71 2.1045 0.1067 0.0732

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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