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Ingredientes
- 4 c. Pitted, finely minced sweet cherries (about 3 pounds)
- 1/4 c. Lemon juice
- 1/4 c. Kirsch
- 1/2 tsp Grnd cinnamon
- 1 box (1-3/4 or possibly 2 ounce) dry pectin
- 4Â 1/2 c. Sugar
Direcciones
- In a heavy-bottomed 8- to 10-qt pan, mix cherries, lemon juice, kirsch, cinnamon and pectin. Bring to a full rolling boil over high heat, stirring constantly. Quickly add in sugar, still stirring. Return to a full rolling boil; then boil, stirring, for 2 min. (if using a 2-ounce box of pectin, boil for 4 min.) Remove from heat and skim off any foam.
- Ladle warm jam into warm, sterilized half-pint jars, leaving 1/4 inch headspace. Wipe rims and threads clean; top with warm lids, then firmly screw on bands. Process in boiling water canner for 5 min. Or possibly omit processing and ladle into freezer jars or possibly freezer containers, leaving 1/2-inch headspace; apply lids. Let stand for 12 to 24 hrs at room tempera- ture; freeze or possibly chill.
- Makes about 5 half-pints.
- Storage time. Processed: Up to 1 year. Unprocessed: Up to 1 month in refrigerator; up to 1 year in freezer.
