Blueberry-cherry jam

Yield: 5 servings

Measure Ingredient
3½ cup Prepared fruit (about 1 pint fully ripe blueberries
\N \N And 1 1/2 lbs fully ripe sour cherries)
4 cups Sugar
1 \N Box SURE-JELL fruit pectin

Thoroughl y crush blueberries, one layer at a time. Stem and pit sour cherries and finely chop. Combine fruits and measure 3½ cups into 6- to 8-quart saucepot.

Measure sugar and set aside. Mix fruit pectin into fruit in saucepot.

Place over high heat and stir u ntil mixture comes to a full boil.

Immediately add all sugar and stir. Bring to a full rolling boil and boil 1 minute, stirring constantly. Remove from heat and skim off foam with metal spoon. Ladle quickly into hot jars, filling within ⅛ inch of tops . Wipe jar rims and threads. Cover with two-piece lids. Screw bands tighly. Invert jars for 5 minutes, then turn upright. Af ter 1 hour, check seals.* *Or follow water bath method recommended by USDA.

Makes 5 (1 cup) jars

From Kraft General Foods

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