2 cups prepared fruit (buy about 1-1/2 lb. fully ripe sweet cherries)
2 tbsp. fresh lemon juice
4 1/4 cups granulated sugar, measured into separate bowl
3/4 cup water
1 box (1.75 oz.) SURE-JELL Fruit Pectin
Rinse clean plastic (or freezer-safe glass containers and lids) containers and lids with boiling water. Dry thoroughly. Remove stems and pits from cherries. Finely chop or grind fruit. Measure exactly 2 cups cherries into large bowl. Stir in lemon juice and sugar. Let stand 10 minutes, stirring occasionally. Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil 1 minute, stirring constantly. Add to fruit mixture; stir 3 minutes or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.) Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Refrigerate for up to 3 weeks or freeze extra containers for up to 1 year. Thaw jam in refrigerator before using.
Makes about 5 (1-cup) containers or 80 servings. Serving size is 1 tablespoon.
Nutrition (per serving)
Serving Size: 1 Tableaspoon
Calories 45 Total fat 0g Saturated fat 0g Cholesterol 0mg Sodium 0mg Carbohydrate 12g Dietary fiber 0g Sugars 12g Protein 0g Vitamin A 0%DV Vitamin C 0%DV Calcium 0%DV Iron 0%DV
Source: Recipe adapted from Kraft Foods
Date: July 31, 2006