Title: Spiced Cherry Jam
Categories: Misc Jam
Yield: 1 Servings

4 1/2	c	Pitted and chopped sour cherries (about 3 lbs or 2 quarts wh
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

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 * : *

previous

next