Recipe by Dianne Jones
I like this recipe because I have sour cherry trees. It makes wonderful jam.
Top Review by Linky
This was terrific! I made it to use up some frozen Door County (sour) cherries when I defrosted my freezer. I was going to give away the jam to my friends, but it's so good I don't know if I will be able to part with it! The almond extract adds just the right hint. I used the pink box of "less sugar" type of sure jell.
- 946.36 ml prepared seeded cherry pulp
- 1123.80 ml sugar
- 1 box Sure-Jell
- 2.46 ml butter
- 1.23 ml almond extract
Directions See How It's Made
- Follow sure Jell Directions.
- Water Bath Can 15 minutes using regulation jars& new caps.
- Note: put your fingers into the pulp to find any missing seeds before you make jam.
- Follow Sure Jell Instructions for Cooked Jam.
- Please water-bath all Jam for 15 minutes.
- Jam canned this way will be safe& last over 2 years without mold.