Recipe by mollypaul
Cooking time approximate. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
- 4 cups sour cherries, pitted
- 1⁄4 cup water
- 7 cups sugar
- 1 cup brazil nut, peeled and thinly sliced
- 1 cup pectin
Directions See How It's Made
- Place cherries in a large kettle and add water.
- Stir until mixture boils.
- Cover and simmer 15 minutes.
- Add sugar and mix well.
- heat rapidly to boiling; add Brazil nuts and boil for 3 minutes, stirring constantly.
- Remove from heat; stir in pectin.
- Cook three minutes.
- Skim, stir well, put into hot jelly glasses and seal.