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Adjustable stand — hold cookbook or tablet at eye level while cooking
Unlined copper for rapid evaporation — perfect jams and preserves
Home carbonation — sparkling water, cocktail soda, flavored drinks
Large water bath canner with rack for safe home preserving
Measures sugar concentration for jams, syrups, fermentation
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Unlined copper for rapid evaporation — perfect jams and preserves
Home carbonation — sparkling water, cocktail soda, flavored drinks
Large water bath canner with rack for safe home preserving
Measures sugar concentration for jams, syrups, fermentation
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Rinse clean plastic containers and lids with boiling water. Dry thoroughly. Peel, pit and finely chop peaches. Measure exactly 3 cups chopped peaches into large bowl. Add cherries and sugar; mix lightly. Let stand 10 minutes, stirring occasionally. Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 minute. Add to fruit mixture; stir 3 minutes or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.) Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.