Blueberry Sour Cherry Jam
Blueberry Cherry Jam recipe
Yield
60 servingsPrep
15 minCook
15 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pint |
blueberries
fully ripe |
*
|
| 1 ½ | pounds |
sour cherries
fully ripe |
*
|
| 4 | cups |
sugar
|
|
| 1 ¾ | ounces |
fruit pectin, dry
one box |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
blueberries
fully ripe |
*
|
| 1.5 | lbs |
sour cherries
fully ripe |
*
|
| 946 | ml |
sugar
|
|
| 50.6 | ml/g |
fruit pectin, dry
one box |
Directions
Thoroughly crush blueberries, one layer at a time.
Stem and pit sour cherries and finely chop.
Combine fruits and measure 3½ cups into 6 to 8-quart saucepot.
Measure sugar and set aside.
Mix fruit pectin into fruit in saucepot.
Place over high heat and stir until mixture comes to a full boil.
Immediately add all sugar and stir.
Bring to a full rolling boil and boil 1 minute, stirring constantly.
Remove from heat and skim off foam with metal spoon.
Ladle quickly into hot jars, filling within ⅛ inch of tops .
Wipe jar rims and threads.
Cover with two-piece lids.
Screw bands tighly.
Invert jars for 5 minutes, then turn upright.
After 1 hour, check seals.
