Life happened (as it does sometimes) and I forgot I posted this! Thanks for the replies. I pitted the cherries and it was quite a bit more difficult than expected. :) Still, I managed to pit and freeze them (it looked like a massacre had happened). I made the world's smallest cherry pie this weekend, but...it was the best tasting cherry pie I'd ever had. Nanking cherries make EXCELLENT pies. Bird netting is going up next year. I'm not sharing with the catbird. The pie was also very well received, so it was completely worth the effort. The white cherries in the picture are white nanking cherries. I have both white and red bushes (but prefer the red). Thanks again, Bellatrix

Wow. That's a buncha jars!

Well then, that must have been my problem because I did double the recipe!! I didn't realize you couldn't! I know you're not supposed to fool around with amounts in recipes so you keep the acid ratio correct, but where this was just strawberries and sugar and nothing else in the recipe I figured it was ok! I guess not! And I measured out 4 quarts of whole strawberries. The recipe was 2 quarts of strawberries and 6 cups of sugar. It didn't say to cut them or mash them before measuring - in fact (I'm remembering off the top of my head here as I don't have the book with me) it said to crush the strawberries one layer at a time and then to mix with the sugar, so it sounded to me like you measured the whole strawberries, then crushed them and that's what I did. I'm not going to fuss with what I already made - as I said, it won't go to waste as hubby will use it as pancake topping - we've even been known to plop a spoonful of jam in a bowl of oatmeal, so this stuff will work for that as well. But I'm glad I spoke up because for future adventures in jam, I wouldn't have known any of this and would probably have given up on it if I kept failing! And I thought it was weird that the jam recipe that used the pectin used an extra cup of sugar from the one without pectin. I've learned so much from just this thread - thanks so much guys! I want to take my next adventure into the realm of peaches! Peach jam sounds yummy and if I fail again, hubby does like peaches, so he'll have more pancake topping than he knows what to do with lol!! Lisa

I have lots of impossible quiches in the freezer. Some with salmon, chicken, or ham, and others just veggies, cut into portion sizes, wrapped in wax paper, then in aluminum foil. I nuke them in the wax paper on defrost for about a minute and a half, then unwrapped for a minute or so on high. Never found them to be rubbery unless I use cheap cheese (American, Velveeta, etc.) so Swiss, Muenster, Colby, or Cheddar is used and I don't use the pre-grated Parmesan in a can (that loses its flavor when frozen for some reason). Those pies make a great snack or lunch, and somebody in my house sneaks them at midnight. But, better than a doughnut, I'd say. Nancy