Saturday, June 27, 2015

cherry pineapple jam

Jam.  Truly a labor of love.  I made 36 half pints of cherry jam which will be put to good use this Christmas.  Yes, I think ahead that far.  This was my first time making jam using cherries.  I never even knew about cherry pitters until recently- what a terrific invention!  My cherry pitter pits 4 cherries at a time and arrived in 2 days thanks to  It really is a fun toy.  If I hadn't run out of cherries I'd still be making it...

cherry pineapple jam (adapted from kraftrecipes)
2 cups prepared fully ripe sweet cherries
2 cups crushed pineapple
1 box  fruit pectin
5 cups sugar, measured into separate bow
1/4 teaspoon almond extract

Stem and pit cherries.  Finely chop of grind fruit.  Measure exactly 2 cups of the prepared cherries into a large pot.  Add 2 cups crushed pineapple.  Stir in lemon juice.  Stir pectin into fruit mixture in pot.  Bring to a full rolling boil on high heat, stirring constantly.  Stir in sugar and extract.  Return to full rolling boil and boil exactly 1 minute, stirring constantly.  Remove from heat; skim off any foam with spoon.  Ladle immediately into prepared jars, filling to within 1/4 inch of tops.  Wipe jar rims and threads.  Cover with two-piece lids.  Screw bands tightly.  Place jars on elevated rack in steam canner.  Process 10 minutes.  Remove jars and place upright to cool completely.  After jars cool, check seals by pressing middles of lids with finger.  If lids spring back, lids are not sealed and refrigeration is necessary.

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