Spiced cherry orange jam

Yield: 11 servings

Measure Ingredient
4 \N Oranges
\N \N Water
2 \N Sticks cinnamon
4 \N Whole allspice
6 \N Whole cloves
4 pounds Fresh dark sweet cherries, pitted
½ cup Fresh lemon juice
6½ cup Sugar

Slice oranges very thinly; place in preserving kettle; add water to cover by ¼ inch, about 5 cups. Tie spices in a cheesecloth bag; add to kettle; bring to boil over high heat; reduce heat slightly; boil until oranges are very tender; remove spice bag and discard.

Add pitted cherries, lemon juice, and sugar to kettle; stir until sugar is dissolved; return mixture to boil; boil rapicly until mixture thickens and reaches gel stage, about 1 hour. Cool for about 5 minutes, skimming off foam with a metal spoon and stirring occasionally. Ladle into hot sterilized jars, leaving ½ inch headspace; seal with melted paraffin wax; cover with clean lids.

Store in a cool, dark, dry place. Makes 11½ pint jars.

Origin: Appeal (quarterly publication from Overwaitea Foods) Shared by: Sharon Stevens.

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