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For the best possible results – use only fully ripe fruit, exact measures of ingredients indicated and add ingredients in order specified. Whisk pectin into fruit, bring to a boil, and then add full quantity of sugar. Return mixture to a boil and boil hard 1 minutes.
Ingredients
4 cups (1000 ml) sour cherries, about 3 lb (1.4 kg)
5 cups (1250 ml) granulated sugar
1 pkg (57 g) BERNARDIN Fruit Pectin
Instructions
* Place 6 clean 250 or 236 ml mason jars in a boiling water canner; fill with
water, cover and boil hard 10 minutes* to sterilize jars. Boil SNAP Lids 5 minutes–not
longer–to soften sealing compound. Keep jars and SNAP Lids in hot water
until ready to use.
* Wash, stem, pit and finely chop cherries; set aside.
* Measure sugar; set aside.
* Measure 4 cups (1000 ml) prepared cherries into a large, deep stainless steel
saucepan. Whisk in Fruit Pectin until dissolved.
* Stirring frequently, bring mixture to a boil over high heat. Add sugar. Stirring
constantly, return mixture to a full rolling boil; boil hard 1 minute. Remove
from heat; skim foam.
* Ladle jam into a hot sterilized jar to within 1/2 inch (0.5 cm) of top rim
(headspace). Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing
any stickiness. Center SNAP Lid on jar; apply screw band securely until fingertip
tight. Do not overtighten. Place jar in canner. Repeat for remaining jam.
* Cover canner; return water to a boil. At altitudes up to 1000 ft (305 m),
process –boil filled jars– 5 minutes.* Remove jars without tilting.
Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling
check jar seals. Sealed lids curve downward. Remove screw bands; wipe and dry
bands and jars. Store screw bands separately or replace loosely on jars, as
desired. Label and store in a cool, dark place.
* Makes about 6-250 or 236 ml jars
Joan Foster
Garden Ridge Bed & Breakfast
Victoria, BC
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