Spiced cherry jam

Yield: 1 Servings

Ingredients:

4 1/2 c Pitted and chopped sour

Instructions:

-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 * : *