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Spiced Cherry Jam
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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)
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 6-ounce bottle pectin
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.
Free Mixes in a Jar
Free Mixes in a Jar
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