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| Cherry Jam With Liquid Pectin
4 1/2 cups ground or finely-chopped pitted cherries (about 3 lbs or 2 one-quart boxes of
sour cherries)
7 cups sugar
1 bottle liquid pectin
To prepare fruit. Sort and wash fully ripe cherries; remove stems and pits. Grind cherries or chop fine.
To make jam. Measure prepared cherries into a kettle. Add sugar and stir well. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface. Boil hard for 1 minute, stirring constantly.
Remove from heat and stir in the pectin. Skim off foam quickly. Pour immediately into hot, sterile canning jars to 1/4-inch from top. Seal and process 5 minutes in boiling water bath.
This recipe yields about 8 half-pint jars.
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Dips & Sauces Cookbooks
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