|4 cups||Pitted; finely chopped sweet cherries (about 3 pounds)|
|¼ cup||Lemon juice|
|½ teaspoon||Ground cinnamon|
|1||Box (1-3/4 or 2 oz) dry pectin|
From: Maggie Workman <MWORKMAN@...> 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 ¼ 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 ½-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, .
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