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Adjustable stand — hold cookbook or tablet at eye level while cooking
Pit cherries and olives — jam, clafoutis, pie, tapenade
Cherry wood — fruity, mahogany-colored smoke for pork and poultry
Remove strawberry cores cleanly — jam prep, garnish, chocolate dipping
Single-bevel knife for clean fish slicing — sashimi and sushi prep
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Pit cherries and olives — jam, clafoutis, pie, tapenade
Cherry wood — fruity, mahogany-colored smoke for pork and poultry
Remove strawberry cores cleanly — jam prep, garnish, chocolate dipping
Single-bevel knife for clean fish slicing — sashimi and sushi prep
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Drain cherries, reserving juice. Chop cherries; measure and add enough reserved juice to make 2 cups. Combine fruits, sugar and lemon juice in a large saucepan; bring to a full rolling boil for 1 minute, stirring constantly. Remove from heat. Stir in pectin at once. Skim off foam for 5 minutes. Quickly pour into hot scalded jars and seal. Makes six 1/2-pint jars.