Sweet Cherry Jam

Title:
Sweet Cherry Jam

Yield:
1 Servings

Categories:
Jelly




Ingredients:





     4 c  Pitted; finely chopped sweet


          -cherries (about 3 pounds)


   1/4 c  Lemon juice


   1/4 c  Kirsch


   1/2 ts Ground cinnamon


     1    Box (1-3/4 or 2 oz) dry


          -pectin


 4 1/2 c  Sugar






 From:    Maggie Workman 


 


 Date:    Tue, 9 Jul 1996 10:14:05 EST


 From Sunset's Home Canning Book


 


 In a heavy-bottomed 8- to 10-quart pan, mix cherries, lemon juice, kirsch,


 cinnamon and pectin.  Bring to a full rolling boil over high heat, stirring


 constantly.  Quickly add sugar, still stirring.  Return to a full rolling


 boil; then boil, stirring, for 2 minutes. (if using a 2-oz box of pectin,


 boil for 4 minutes.) Remove from heat and skim off any foam.


 


 Ladle hot jam into hot, sterilized half-pint jars, leaving 1/4 inch


 headspace.  Wipe rims and threads clean; top with hot lids, then firmly


 screw on bands. Process in boiling water canner for 5 minutes. Or omit


 processing and ladle into freezer jars or freezer containers, leaving


 1/2-inch headspace; apply lids. Let stand for 12 to 24 hours at room


 tempera- ture; freeze or refrigerate. Makes about 5 half-pints.


 


 Storage time.  Processed:  Up to 1 year.  Unprocessed: Up to 1 month in


 refrigerator; up to 1 year in freezer.


 


 Per tablespoon:  59 calories, 0 g protein, 15 g carbohydrates, 0 g total


 fat, 0 mg cholesterol, 0 mg sodium.


 


 EAT-L Digest  8 July 96


 


 From the EAT-L recipe list.  Downloaded from Glen's MM Recipe Archive,


 http://www.erols.com/hosey.