Yield: 5 servings
|3½ cup||Prepared fruit (about 1 pint fully ripe blueberries|
|\N \N||And 1 1/2 lbs fully ripe sour cherries)|
|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