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@... * : *