Canning Recipes




Blueberry-Cherry Jam
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
1 pint fully-ripe blueberries -- and
1 1/2 pounds fully-ripe sour cherries
(you need 3 1/2 cups prepared fruit,
total)
4 cups sugar
1 box Sure-Jell fruit pectin

Thoroughly crush blueberries, one layer at a time. Stem and pit sour
cherries and finely chop. Combine fruits and measure 3 1/2 cups into 6-
to 8-quart saucepot. Measure sugar and set aside. Mix fruit pectin into
fruit in saucepot. Place over high heat and stir until mixture comes to a
full boil. Immediately add all sugar and stir. Bring to a full rolling
boil and boil 1 minute, stirring constantly. Remove from heat and skim
off foam with metal spoon.

Ladle quickly into hot jars, filling within 1/8-inch of tops. Wipe jar
rims and threads. Cover with two-piece lids. Screw bands tightly.
Invert jars for 5 minutes, then turn upright. After 1 hour, check seals.
Or follow water bath method recommended by USDA.

This recipe yields 5 (1 cup) jars.




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