| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 4 1/2 |
c |
Pitted and chopped sour cherries (about 3 lbs or 2 quarts whole: can be chopped in food processor after being pitted) |
| 7 |
c |
Sugar |
| 1 |
ts |
Almond extract |
| 1 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Red food coloring |
| 1/4 |
ts |
Ground allspice |
| 1/4 |
ts |
Ground cloves |
| 6 |
oz |
Bottle pectin |
INSTRUCTIONS
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@eecs.wsu.edu *
: *
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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