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About 6 (1-cup) jars or 96 servings, 1 Tbsp. each
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To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cup, then level by scraping excess sugar from top of cup with a straight-edged knife.
To reduce foaming, add 1/2 tsp. butter or margarine to the saucepot along with the pectin.
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.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I've made millions of pints of jam. This was the 1st time I'd had black sweet cherries to use and the Sure.Jell recipes didn't include a sweet cherry recipe. This recipe uses almond extract which is perfect. The best jam ever!
I made this earlier when the sweet Bing cherries were $2.00 a pound instead of $5.00...I was very pleased with the results. It makes a beautiful jam. I just wish the cherry flavor was a little more distinctive. If I make it again, I will leave the fruit pieces larger (I used a food processor and chopped the fruit a little too finely).
I love cherries and I love cherry jam on toast! This year I added a twist to an old favorite. I used 2 cups of cherries, and 2 cups of crushed pineapple when I made it. Wow, it is so good, I just can't get enough!!!!