| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Desserts, Jams |
6 |
Servings |
INGREDIENTS
| 3 |
c |
Pitted red cherries |
| 1 |
c |
Water |
| 2 |
ts |
Lemon juice |
| 3 |
c |
Sugar |
| 1/4 |
c |
Powdered pectin |
| 1/2 |
ts |
Almond extract |
INSTRUCTIONS
Combine cherries, water, lemon juice and pectin in a 3-quart, microwave
safe bowl. Cover with plastic wrap or waxed paper and bring to a boil in
the microwave oven on high setting (about 8 minutes). Remove from the oven
and stir in remaining ingredients. Cover; place in the microwave oven; and
return to a boil on high setting (about 6 minutes). Stir and return to
microwave, uncovered. Cook 3 minutes. Stir and return to microwave oven,
uncovered. Cook 3 minutes or until preserves sheet from spoon. Remove from
oven; skim foam if necessary. Pour hot into hot jars, leaving 1/4 inch head
space. Adjust caps. Process 10 minutes in boiling water bath. Do not
attempt to process in microwave oven. Yield: about 3 half pints.
From: Ball Blue Book Shared By: Pat Stockett
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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