INGREDIENTS

INSTRUCTIONS

From:    Maggie Workman <MWORKMAN@VM.CC.PURDUE.EDU>
Date:    Tue, 9 Jul 1996 10:14:05 EST
From Sunset's Home Canning Book
In a heavy-bottomed 8- to 10-quart pan, mix cherries, lemon juice, kirsch,
cinnamon and pectin.  Bring to a full rolling boil over high heat, stirring
constantly.  Quickly add sugar, still stirring.  Return to a full rolling
boil; then boil, stirring, for 2 minutes. (if using a 2-oz box of pectin,
boil for 4 minutes.) Remove from heat and skim off any foam.
Ladle hot jam into hot, sterilized half-pint jars, leaving 1/4 inch
headspace.  Wipe rims and threads clean; top with hot lids, then firmly
screw on bands. Process in boiling water canner for 5 minutes. Or omit
processing and ladle into freezer jars or freezer containers, leaving
1/2-inch headspace; apply lids. Let stand for 12 to 24 hours at room
tempera- ture; freeze or refrigerate. Makes about 5 half-pints.
Storage time.  Processed:  Up to 1 year.  Unprocessed: Up to 1 month in
refrigerator; up to 1 year in freezer.
Per tablespoon:  59 calories, 0 g protein, 15 g carbohydrates, 0 g total
fat, 0 mg cholesterol, 0 mg sodium.
EAT-L Digest  8 July 96
From the EAT-L recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“You’re on this planet for a purpose. Find it.”