Sweet Cherry Jam
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
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,