Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 1/2 c Pitted and chopped sour
-cherries (about 3 lbs or
-2 quarts whole: can be
-chopped in food processor
-after being pitted)
7 c Sugar
1 ts Almond extract
1 ts Ground cinnamon
1/2 ts Red food coloring
1/4 ts Ground allspice
1/4 ts Ground cloves
6 oz 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.
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.

This recipe is from Marcia Adams "cooking from quilt country". since
I had to type it up for a relative who requested it I decided I might
as well post it also. It is one of my favorite jam recipes and often
requested.

* David Monteith dmonteit#eecs.wsu.edu *
: *

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