Recipe - Blueberry-Cherry Jam

3 One half cup Prepared fruit (about 1 pint
fully ripe blueberries
And 1 One half lbs fully ripe
sour cherries)
4 cup Sugar
1 Box SUREJELL fruit pectin

Thoroughl y crush blueberries, one layer at a time. Stem and pit sour
cherries and finely chop. Combine fruits and measure 3 One half cups into 6 to
8quart saucepot.

Measure sugar and set aside. Mix fruit pectin into fruit in saucepot.
Place over high heat and stir u ntil mixture comes to a full boil.
Immediately add all sugar and stir. Bring to a full rolling boil and boil 1
minute, stirring constantly. Remove from heat and skim off foam with
metal spoon. Ladle quickly into hot jars, filling within 1/8 inch of tops
. Wipe jar rims and threads. Cover with twopiece lids. Screw bands tighly.
Invert jars for 5 minutes, then turn upright. Af ter 1 hour, check seals.*

*Or follow water bath method recommended by USDA.

Makes 5 (1 cup) jars

From Kraft General Foods

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini