Blueberry-cherry Jam Recipe
Yield: 5 ServingsRecipe by luhu.jp
Ingredients:
3 1/2 cup: Prepared fruit, (about 1 pint fully ripe blueberries
And 1 1/2 lbs fully ripe sour cherries),
4 cup: Sugar,
1 Box: SURE-JELL fruit pectin,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp