Sweet Cherry Jam with Pineapple
4 cups prepared fruit (buy about 3 lbs. fully ripe sweet cherries)
1 small can crushed pineapple, with juices
1/2 cup fresh lemon juice
1 box SURE-JELL Fruit Pectin
5 cups sugar, measured into separate bowl
1/4 tsp. almond extract
Yield: approx 7 half-pints
STEM and pit cherries. Finely chop cherries. Measure exactly 4 cups of the prepared chopped cherries into 6- or 8-qt. sauce-pot. Add in the pineapple and its juices. Stir in lemon juice.
ADD pectin into fruit mixture in sauce-pot. Stir and bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar and extract. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat; skim off any foam with metal spoon.
To reduce foaming, add 1/2 tsp. butter to the sauce pot along with the pectin & lemon juice.
LADLE immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Waterbath Process 10 min. (*or according to your altitude).
*ALTITUDE CHART: At altitudes above 1,000 feet, increase processing time as indicated: 1,001 to 3,000 feet-increase processing time by 5 min.; 3,001 to 6,000 feet-increase processing time by 10 min.; 6,001 to 8,000 feet-increase processing time by 15 min.; 8,001 to 10,000 feet-increase processing time by 20 min.
NOTE: My Jar shown - is for fridge use only, I save commercial jars to place 'overflow' of jams into for the fridge, This recipe made 7 half pints that were water-bath canned and one fridge jar - as shown.
Recipe Adapted from: Kraft
Photos by: Diane Baker for Canning and Cooking at Home