Cherry Jam
Wash, pit and chop cherries. Bring to a boil.
Wash, pit and chop cherries. Bring to a boil.
Measure. Add 3/4 cups sugar and 1 teaspoon lemon juice to each cup of sweet cherries
or 1 cup sugar for each cup of tart cherries.
or 1 cup sugar for each cup of tart cherries.
Boil until sugar dissolves, stirring constantly.
Add 1 box pectin for every 3 cups jam and return to a hard boil for 2 minutes.
Remove from heat. Pour into hot sterile jars, wipe rim and seal with hot sterile lids and rings. Process in hot water bath 10 minutes.
No comments:
Post a Comment