Bing cherry jam

Yield: 1 Servings

Measure Ingredient
4 cups Pitted; chopped bing cherries
1 pack Powdered pectin
¼ cup Lemon juice
¼ cup Almond liqueur
¼ teaspoon Salt
½ teaspoon Ground cinnamon
½ teaspoon Ground cloves
4½ cup Sugar

(from Ball Blue Book)

Place all ingredients, except the sugar, into a 4-6 quart (3800-5200 ml) kettle, bring the mixture to a boil that cannot be stirred down.

Immediately add the sugar. Bring the mixture to a boil and continue boiling for 2 minutes. Skim mixture. Pour hot jam immediately into hot jars, leaving ¼ inch ( 6 mm) head space.

Adjust caps. Process 10 minutes in a boiling water bath canner. Yield 5 or 6 half-pint jars (1200-1400 ml).

Posted to EAT-L Digest by Al & Diane Johnson <johnson@...> on Dec 1, 1997

Similar recipes