Blueberry Sour Cherry Jam
Blueberry Cherry Jam recipe
fruit pectin, dry
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.