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Blueberry Cherry Jam


3 1/2 c Prepared fruit (about 1 pint-fully ripe blueberries And 1 1/2 lbs fully ripe-sour cherries)
4 c Sugar
1 Box SURE-JELL fruit pectin

Thoroughly crush blueberries, one layer at a time. Stem and pit sour cherries and finely chop. Combine fruits and measure 3 1/2 cups into 6- to 8-quart saucepot.

Measure sugar and set aside. Mix fruit pectin into fruit in saucepot.

Place over high heat and stir until 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 two-piece lids. Screw bands tighly. Invert jars for 5 minutes, then turn upright. After 1 hour, check seals.*

*Or follow water bath method recommended by USDA.

Makes 5 (1 cup) jars





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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.