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Blueberry-Cherry Jam




Source of Recipe


Internet


List of Ingredients




3 1/2 c Prepared fruit (about 1 pint
-fully ripe blueberries
And 1 1/2 lbs fully ripe
-sour cherries)
4 c Sugar
1 Box SURE-JELL fruit pectin

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 tighly. Invert jars for 5 minutes, then turn upright.

After 1 hour, check seals.*

*Or follow water bath method recommended by USDA.

Makes 5 (1 cup) jars


Recipe