Canning Recipes

Cherry Jam With Liquid Pectin
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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4 1/2 cups ground or finely-chopped pitted cherries
(abt 3 lbs or 2 one-quart boxes of
sour cherries)
7 cups sugar
1 bottle liquid pectin

To prepare fruit. Sort and wash fully ripe cherries; remove stems and
pits. Grind cherries or chop fine.

To make jam. Measure prepared cherries into a kettle. Add sugar and stir
well. Place on high heat and, stirring constantly, bring quickly to a
full boil with bubbles over the entire surface. Boil hard for 1 minute,
stirring constantly.

Remove from heat and stir in the pectin. Skim off foam quickly. Pour
immediately into hot, sterile canning jars to 1/4-inch from top. Seal and
process 5 minutes in boiling water bath.

This recipe yields about 8 half-pint jars.

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