4 cups prepared fruit such as
blueberries, strawberries, raspberries,
blackberries, or sour cherries
2 cups sugar
2 tablespoons lemon juice
1 package powdered pectin
1/2 cup cold water
Directions: one line for each direction. When saved the lines will be numbered.
Wash and dry fruit. Pit, if necessary. Chop. Crush in large bowl using potato masher. Add sugar and lemon juice. Stir to combine. (Note: If using sour cherries, increase sugar to 3 cups.) Let stand for 30 minutes.
In small saucepan, stir pectin into cold water. Bring to a full boil. Cook for 1 minute. Pour into fruit mixture. Stir for 3 minutes, or until well combined and cooled.
Ladle jam into hot, sterilized jars. Wipe rims. Seal with lids. Let stand at room temperature for 24 hours. Place in freezer for up to 1 year. Defrost. Store in the refrigerator.
This recipe yields 5 half-pint jars.
Notes: Recipe from "The Yellow Farmhouse Cookbook" and as published in the Pioneer Planet, 07-11-1999
Rating: ()
Added On: April 15, 2008
* Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/
