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Spiced Cherry Jam

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Ingredients
  • 4 1/2 cups pitted and chopped sour cherries (about 3 lbs or 2 quarts
  • whole: can be chopped in food processor after being pitted)
  • 7 cups sugar
  • 1 teaspoon almond extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon red food coloring (optional: I never use it)
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 6-ounce bottle pectin
Instructions

Measure the prepared cherries into a large, heavy kettle. Add the sugar and stir well. Place over high heat and, stirring constantly, bring quickly to a full boil, with bubbles over the entire surface. Add the remaining ingredients except the pectin. Boil hard for 1 minute, stirring constantly. Remove from the heat and add the pectin. Skim off any foam. Ladle into 8 hot half-pint jars. Seal, then process for 4 minutes in a hot water bath, counting the time from when the water comes again to a rolling boil after immersing the jars.

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