black caps,
canning,
cooked jam,
Fermentation,
foraging,
from scratch,
homebrew,
Jam,
Mason Jars,
preserving,
sour cherries,
Summer,
wine
Jam and Wine Bubbling Away!
12:36 PMI pitted the sour cherries and had about 4 gallons of frozen blackcaps in the freezer. It is OFFICIALLY time to make Blackcap Jam and Wine!
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| Here's this years first small batch of Blackcap Jam! |
Follow the link above to find my original recipes for these.
This year I'm doing a variation on the Blackcap wine recipe that includes 2 lbs of pitted sour cherries. For the fruit, you just add 2 lbs Blackcaps and 2 lbs Sour cherries. Mash, add dried cranberries (or golden raisins) as suggested let set 24 hours, and carry on from there just as the instructions from the original post tell you!
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| First, you pit the Sour Cherries! |
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| Put all of your frozen fruit (cherries and blackcaps) into a large pot, add raisins (or dried/sweetened cranberries), and top off with 4 quarts of water. |
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| Cover with a hand towel and set sit 24 hours. This is actually 2 different batches of wine. One plain Blackcap, and one Sour cherry/blackcap |
Have Fun, and Happy Fermenting!!!
1 comments
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