cat lover
08-09-2006, 06:15 PM
2 cups finely chopped pitted sour cherries
4 cups granulated sugar
1 tsp citric acid
1 package powdered pectin
3/4 cup water
Combine chopped cherries, sugar and citric acid. Let stand 20 minutes, stirring occasionally. Combine pectin and water in a small saucepan. Bring to a rolling boil. Boil 1 minute, stirring constantly. Add pectin to fruit mixture; stir 3 minutes.
Ladle jam into can or freezer jars, leaving 1/4" headspace. Adjust rings and seals. let stand at room temperature until set, up to 24 hours. Follow jar manufacturer's insert or pectin directions for the most up-to-date instructions for canning jams and jellies. Label and freeze.Makes about 6 half pint jars.
4 cups granulated sugar
1 tsp citric acid
1 package powdered pectin
3/4 cup water
Combine chopped cherries, sugar and citric acid. Let stand 20 minutes, stirring occasionally. Combine pectin and water in a small saucepan. Bring to a rolling boil. Boil 1 minute, stirring constantly. Add pectin to fruit mixture; stir 3 minutes.
Ladle jam into can or freezer jars, leaving 1/4" headspace. Adjust rings and seals. let stand at room temperature until set, up to 24 hours. Follow jar manufacturer's insert or pectin directions for the most up-to-date instructions for canning jams and jellies. Label and freeze.Makes about 6 half pint jars.