Spiced cherry jam

Yield: 1 Servings

Measure Ingredient
4½ cup Pitted and chopped sour cherries (about 3 lbs or 2 quarts whole: can be chopped in food processor after being pitted)
7 cups Sugar
1 teaspoon Almond extract
1 teaspoon Ground cinnamon
½ teaspoon Red food coloring
¼ teaspoon Ground allspice
¼ teaspoon Ground cloves
6 ounces Bottle pectin

Measure the prepared cherries into a large, heavy kettle. Add the sugar and stir well. Place over high heat and, stirring constantly, bring quickly to a full boil, with bubbles over the entire surface.

Add the remaining ingredients except the pectin. Boil hard for 1 minute, stirring constantly. Remove from the heat and add the pectin.

Skim off any foam. Ladle into 8 hot half-pint jars. Seal, then process for 4 minutes in a hot water bath, counting the time from when the water comes again to a rolling boil after immersing the jars.

This recipe is from Marcia Adams "cooking from quilt country". since I had to type it up for a relative who requested it I decided I might as well post it also. It is one of my favorite jam recipes and often requested.

* David Monteith dmonteit@... * : *

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