Bing cherry jam
1 Servings
Ingredients
| Quantity | 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 |
Directions
(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