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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 96 |
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A few years ago, I hit upon the idea of presenting family and friends with baskets of homemade jam as gifts. With cherries, cinnamon and cloves, this smells and tastes like Christmas!Marilyn Reineman, Stocton, California Ingredients:
3 packages (12 ounces each) frozen pitted dark sweet cherries, thawed and coarsely chopped |
2 cans (8 ounces each) unsweetened crushed pineapple, drained |
1 package (12 ounces) frozen unsweetened raspberries, thawed |
9 cups sugar |
1/4 cup lemon juice |
1/4 cup orange juice |
1/4 teaspoon ground cinnamon |
1/4 teaspoon ground cloves |
1/4 teaspoon butter |
2 pouches (3 ounces each) liquid fruit pectin |
Directions:
1. In a Dutch oven, combine the cherries, pineapple and raspberries. Stir in the sugar, juices, cinnamon, cloves and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Boil for 1 minute, stirring constantly.
2. Remove from the heat; skim off foam. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. Yield: 12 half-pints.
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