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Blueberry-Cherry Jam




Source of Recipe


Marcie Dingerson


Recipe Introduction


Origins Unknown


List of Ingredients




1 pt fully-ripe blueberries and
1 1/2 lb fully-ripe sour cherries
(you need 3 1/2 cups prepared fruit,
4 cups sugar
1 box Sure-Jell fruit pectin - powdered pectin


Recipe



* Thoroughly 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 until 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 tightly. Follow water bath method
recommended by USDA.

* This recipe yields 5 (1 cup) jars.
* Yield: 5 cups
-------------------------------------------------------
Recommended process time for Jam/conserves/jelly
in a boiling water canner.
Process Time at Altitudes of
Style of Pack Hot
Jar Size 0-1,000 ft 1,001-6,000 ft Above 6,000 ft
Half-pints
or Pints 5 min 10 15