1 1/2 pounds frozen unsweetened
tart cherries
4 cups granulated sugar
1 (1 3/4-ounce) package powdered fruit pectin
3/4 cup water
Follow recipe exactly.
Do not reduce or increase the amount of ingredients or substitute
other ingredients. Do not double recipe because mixture may not
set.
Have ready clean freezer
containers with lids (1 or 2-cup size).
There are 4 to 5 cups
frozen cherries in 1 1/2 pounds. Coarsely chop cherries while
still frozen. Allow cherries to thaw and come to room temperature.
Do not drain cherries; use all the juice for the jam. You should
have 2 cups of chopped cherries and juice. It is critical that
the cherries be at room temperature, not slightly chilled.
Combine chopped (room
temperature) cherries with juice and sugar in a medium mixing
bowl; mix well. Set aside 10 minutes; stir occasionally.
Combine powdered fruit
pectin and water in a small saucepan; mix well. (Mixture may
be slightly lumpy before cooking.) Bring mixture to a boil over
high heat, stirring constantly. Boil, stirring, 1 minute. Remove
from heat. Immediately stir pectin mixture into cherries. Stir
constantly until sugar is completely dissolved and no longer
grainy, about 3 minutes. Quickly pour into containers to within
1/2 inch of tops. Wipe off top edges of containers; cover with
lids. Let stand at room temperature 24 hours to set.
For immediate use, store
in refrigerator up to 3 weeks, or freeze containers up to 1 year.
To use, thaw in the refrigerator.
Makes 5 to 6 cups.
Recipe provided courtesy
of the Cherry Marketing Institute.
