| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Desserts, Jams | 5 | Servings | |
INGREDIENTS
| 3 1/2 | c | Prepared fruit (about 1 pint fully ripe blueberries |
| And 1 1/2 lbs fully ripe sour cherries) | ||
| 4 | c | Sugar |
| 1 | Box SURE-JELL fruit pectin |
INSTRUCTIONS
Thoroughl y crush blueberries, one layer at a time. Stem and pit sour cherries and finely chop. Combine fruits and measure 3 1/2 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 1/8 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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