Picking Cherries and a recipe!

Cherry picking time!!!!!

We picked several gallons of cherries and then made Cherry Jam!

We got 8 half pints of jam and 9 Quarts of pitted sweet cherries...Yum!!!!

Bing Cherry Jam

from the Book

" Blue Ribbon Preserves"

by Linda J. Amendt

4 cups pitted and chopped fresh ripe Bing cherries ( about 3 lbs)

1/2 cup strained fresh lemon juice

5 cups sugar

1/2 tsp unsalted butter

1 (3 oz) pouch liquid pectin

1 tsp pure lemon extract

in an 8 quart pan, combine cherries, lemon juice, sugar and butter.

Over med low heat, stirring constantly, heat the mixture until the sugar is fully dissolved. Increase heat to med high and bring mixture to a full rolling boil, stirring constantly. Stir in entire contents of the pectin pouch. Return mixture to a full rolling boil, stirring constantly for 1 minute. Remove the pan from the heat. Skim off foam. Stir in almond extract.

Allow jam to cool for 5 minutes before filling jars, gently stir mixture every minute or so to distribute the fruit. Ladle the hot jam into hot jars leaving a 1/4 inch head space. wipe jar rims and threads with a clean cloth. Cover with hot lids and apply screw rings. Process half pint jars in 200 degree water bath canner for 10 minutes, pint jars for 15 minutes.

We absolutely love this jam and I recommend this book to any one who loves to make their own home canned jams and jellies. There are over 300 recipes that are mouth watering and worthy of trying!

check it out for yourself!

I bought mine from amazon.com