Spiced Cherry Jam Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
4 1/2 cup: Pitted and chopped sour cherries, about 3 lbs or 2 quarts whole: can be chopped in food processor after being pitted
7 cup: Sugar,
1 tsp: Almond extract,
1 tsp: Ground cinnamon,
1/2 tsp: Red food coloring,
1/4 tsp: Ground allspice,
1/4 tsp: Ground cloves,
6 ounce: Bottle pectin,
Directions:
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 *
: *
Source from luhu.jp
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 *
: *
Source from luhu.jp
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