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Cherry
Jam
Ingredients
- 6 1/2
pounds dark cherries
- juice of
3 lemons
- 8 1/4
cups sugar
Method
Pit
the cherries and tie the pits in cheesecloth.
Put them in the pan with the cherries
and lemon juice. Simmer over low heat until the juices begin to run
and the fruit is tender. Remove the cheesecloth bag, stir in
the sugar and boil
rapidly until set. Pour into hot
sterilized jars.
Yield: 3 1/2
quarts
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