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Adjustable stand — hold cookbook or tablet at eye level while cooking
Unlined copper for rapid evaporation — perfect jams and preserves
Large water bath canner with rack for safe home preserving
Smoker top for glasses — smoke old fashioneds, whiskey, mezcal
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
Large water bath canner with rack for safe home preserving
Smoker top for glasses — smoke old fashioneds, whiskey, mezcal
Measures sugar concentration for jams, syrups, fermentation
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Place cherries, orange juice, and orange zest in a large pot over medium high heat. Cook until cherries are soft and releasing juice, about 10-15 minutes. Transfer jam to a blender, or use an immersion blender to blend most of the cherries into a smoother consistency. If desired, you can leave a few whole cherries in there for added texture. Return blended cherries to medium high heat. Add the sugars and stir to mix thoroughly. Bring to a boil and continue cooking over medium high heat, stirring often, until mixture thickens, about 25-30 minutes. Remove from heat and stir in the brandy and bitters. Ladle jam into jars and seal tightly. Jam will keep in refrigerator for 2-3 weeks.