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Cherry Jam




Source of Recipe


Marcia Adams "Cooking from Quilt Country"


List of Ingredients




4 1/2 cups sour cherries (about 3 pounds) pitted and chopped
Or 2 quarts whole: can be chopped in food processor after being pitted)
7 cups sugar
1 teaspoon almond extract
1 teaspoon ground cinnamon
1/2 teaspoon red food coloring, optional
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 bottle pectin (6 ounce)

Recipe



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.