Recipe - Bing Cherry Jam

4 cup Pitted; chopped bing
cherries
1 pack Powdered pectin
One fourth cup Lemon juice
One fourth cup Almond liqueur
One fourth teaspoon Salt
One half teaspoon Ground cinnamon
One half teaspoon Ground cloves
4 One half cup Sugar

(from Ball Blue Book)

Place all ingredients, except the sugar, into a 46 quart (38005200 ml)
kettle, bring the mixture to a boil that cannot be stirred down.
Immediately add the sugar. Bring the mixture to a boil and continue boiling
for 2 minutes. Skim mixture. Pour hot jam immediately into hot jars,
leaving One fourth inch ( 6 mm) head space.

Adjust caps. Process 10 minutes in a boiling water bath canner. Yield 5 or
6 halfpint jars (12001400 ml).

Posted to EATL Digest by Al & Diane Johnson johnson@NEGIA.NET on Dec 1,
1997