Sweet Cherry Jam
Found on http://www.bhg.com
Yields: 6 half pints
Ingredients
3 pounds fully ripe dark sweet cherries
1-1 3/4 ounce package regular powdered fruit pectin
1 teaspoon finely shredded lemon peel
1/4 cup lemon juice
5 cups sugar
Directions
1. Sort, wash, stem, pit, and chop cherries. Measure 4 cups chopped cherries.
2. In a 6- or 8-quart Dutch oven or kettle combine cherries, pectin, lemon peel, and lemon juice. Bring to boiling over high heat, stirring constantly. Stir in sugar. Bring to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.
3. Immediately ladle jam into hot, sterilized half-pint canning jars*, leaving 1/4-inch head space. Wipe jar rims and adjust lids. Process jars in boiling-water canner for 5 minutes (start timing when water begins to boil). Remove jars from canner; cool on racks. Makes 6 half-pints (84 one-tablespoon servings).
1/4 cup lemon juice
5 cups sugar
Directions
1. Sort, wash, stem, pit, and chop cherries. Measure 4 cups chopped cherries.
2. In a 6- or 8-quart Dutch oven or kettle combine cherries, pectin, lemon peel, and lemon juice. Bring to boiling over high heat, stirring constantly. Stir in sugar. Bring to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.
3. Immediately ladle jam into hot, sterilized half-pint canning jars*, leaving 1/4-inch head space. Wipe jar rims and adjust lids. Process jars in boiling-water canner for 5 minutes (start timing when water begins to boil). Remove jars from canner; cool on racks. Makes 6 half-pints (84 one-tablespoon servings).
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.