Black Cherry Jam
4 c Sugar
1 3/4 c Pectin
4 lb Dark sweet cherries
2 tb Kirsch
In a large pan dissolve the sugar in the apple pectin over low heat,
stirring occaisionally to keep the sugar from sticking. Pit the cherries .
Tie several of the pits in a piece of cheesecloth and crack them with a
rolling pin. Add the cheesecloth bag to the pan. Bring the syrup in the pan
to a boil and add the pitted cherries. Bring the syrup back to a boil, cook
the mixture rapidly for 15 minutes or until the jellying point is reached.
Let it cool for 15 minutes. Discard the bag of pits. Stir in the kirsch.
Ladle the jam into warm sterilized jars and seal.
Recipe by: Red Fla
Posted to MC-Recipe Digest by Suzy Wert
on May 15, 1998