Yes preserves and jams have a ton of sugar. I learned how to cook from my mom partially, and a lot on my own, by experimenting, I got married at 17, so I had to learn lol
G'day. I watched a lot of your videos on my TV but was not able to comment, so now I am back again. 😁 Very good instructions and visuals for people to follow along. Really well done! All the best, Daz.
That is a ton, thought Upick was a California only thing. Had no idea there’s so much sugar involved 😊. I must have missed it, what happened to the seeds?
I'm afraid I will over or under boil the mixture. So let me get the "doneness" test straight - I put a spoon full of syrup on a plate that has been in the freezer for two minutes, then I put the plate back in the freezer for two minutes. Then I take the plate out, tip it, and the syrup should run very slowly down the plate. Is this correct? Thanks for making this video.
Hi, yes, you are right, basically you are speeding up cooling process to see how the syrup will be when cools down. If you like the thickness of the syrup after freezer, than your preserves are done, ready for canning.
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That’s a lot of sugar!!! Who taught you how to cook? You obviously are a great cook and I’m always amazed at your garden. Thanks for sharing.
Yes preserves and jams have a ton of sugar. I learned how to cook from my mom partially, and a lot on my own, by experimenting, I got married at 17, so I had to learn lol
@@KitchenGardenTherapy17. That’s pretty young. I guess you did 😀.
Thanks for sharing nice content
I’m glad you enjoyed it
lovely way to make a cherry tart preserve
stay safe stay connected
thank you
OOOHHH wonderful cherry tree, thanks very much for the tips KGT
So nice sharing.I like it my friend.
Thank you
Oooooo sooo many cherries 🍒 gorgeous 😍! New friend here ❣
Thank you and welcome
Like 12 👍. Nice sharing dear friend 👌❤
Thank you so much
19th like very yummy look
Thank you
Beautiful color! Great job and you made lots of it. Yummy😁
It’s our favorite type of preserves, that’s why I made a lot
Thank you for sharing!! I need to try these recipes. You have alot of great recipes😁👍
You are welcome, can’t wait for cherries to ripen so I can make these preserves again
Wooooooow like 77 👍👌🙋🙅
Thank you for watching
Very job canning first time watching your videos. Thank you
Thanks for watching!
G'day.
I watched a lot of your videos on my TV but was not able to comment, so now I am back again. 😁
Very good instructions and visuals for people to follow along. Really well done!
All the best,
Daz.
Thank you Daz, appreciate it.
Excellent video.
Thank you
That looks delicious! I need to go pick some cherries now.
I picked it on Valley Orchard farm in Cherry Valley suburb.
That looks so good! I saw you at UUG live yesterday. It was nice seeing you!💞
Thank you)))
Beautiful cherries 🌹
Looking delicious 😋
I use it in many ways 👍
Thank you so much 😊
Looks yummy 👍❤️
Thank you 😋it is yummy
@@KitchenGardenTherapy you are wc friend
So much cherries!
yes a lot
I could dive into a bath of those right now happily :D :D :D
Yes they are so delicious
That looks great! I would pour the little left over on some ice cream!
That’s a great idea, will get some ice cream
@@KitchenGardenTherapy I dont need much of an excuse to get ice cream....lol
Lol
I’m not a big fan of ice cream, but I love desserts, specially baked goods))
I wonder how it would taste drizzled of a piece of cream cheese pie... I'm hungry incase you cant tell. Lol
@@StruggleandStrive it would be delicious)
Great recipe! I need to get some sour cherries ASAP so I can try it 😋☺️🌿
I’m sure there are some in your area)
Wow 😮 your cherry 🍒 trees are amazing 🤩✅ CHIPS WORLD
I wish they were mine)) it’s my local upick cherry farm) but I’m there so often that it feels like home)
@@KitchenGardenTherapy lol 😂 nice 👍🏼✅ Chip
That is a ton, thought Upick was a California only thing. Had no idea there’s so much sugar involved 😊. I must have missed it, what happened to the seeds?
we have a lot of upick farms here in IL, yes jams and preserves need a lot of sugar. I pitted cherries and decarded the seeds.
I'm afraid I will over or under boil the mixture. So let me get the "doneness" test straight - I put a spoon full of syrup on a plate that has been in the freezer for two minutes, then I put the plate back in the freezer for two minutes. Then I take the plate out, tip it, and the syrup should run very slowly down the plate. Is this correct? Thanks for making this video.
Hi, yes, you are right, basically you are speeding up cooling process to see how the syrup will be when cools down. If you like the thickness of the syrup after freezer, than your preserves are done, ready for canning.
How do you pit so many?
Bribe my kids to help me 😂