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Nutty Professor’s Cherry Jam




Source of Recipe


Internet


List of Ingredients




4 cups prepared fruit about 3 lbs. fully ripe sweet cherries
1 cup finely chopped pecans
1 1/2 tsp. grated lemon peel
1 Tbsp. fresh lemon juice
1/4 tsp. almond extract (optional)
6 cups sugar
1 box SURE JELL Fruit Pectin
1/2 tsp. butter or margarine

Stem, pit and finely chop cherries. Measure 4 cups into 6- 8-quart saucepot. Add pecans, lemon peel and juice and almond extract.

MEASURE sugar into separate bowl. (Scrape excess sugar from cup with spatula to level for exact measure.) Stir fruit pectin into fruit mixture in saucepot. Add butter. Bring to full rolling boil on high heat, stirring constantly. Quickly stir in all sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off foam with metal spoon.

LADLE quickly into hot sterilized jars, filling to within 1/4th-inch of tops. Wipe jar rims and threads. Apply lids that have been treated according to manufacturer’s directions. Process in a simmering hot water bath at 190 degrees F. for 10 minutes. Remove from canner and place on a towel in a draft free area. Do not disturb for 12 hours. After jars cool, check seals. Refrigerate jars that haven’t sealed. Remove rings from sealed jars. Wipe any excess water off jars. Store jars without rings in a cool, dark, dry place. Optimum shelf life - one year.


Recipe