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Cherry
Almond Jam Ingredients
3
(12-ounce) bags frozen sweet cherries, thawed and drained
3/4 cup
almond liqueur
3 tablespoons lemon juice
1 package Ball 100%
Natural® Fruit Jell®Pectin
4 1/2 cups sugar
Instructions
Prepare Ball brand or Kerr brand jars and closures
according to instructions found in Canning Basics.
Finely chop
cherries. Combine cherries, almond liqueur and lemon juice in a large
sauce pot. Stir in pectin. Bring to a boil, stirring frequently. Add
sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1
minute, stirring constantly. Remove from heat. Skim foam if necessary.
Carefully ladle hot jam into hot jars, leaving 1/4-inch head space. Wipe
jar rim clean. Place lid on jar with sealing compound next to glass. Screw
band down evenly and firmly just until a point of resistance is met -
fingertip tight.
Process 10 minutes in a boiling-water
canner.
Yield: about 6 half-pints.
Happy Canning.
Chefbetty
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