Yellow Cherry Jam
Recipe courtesy of kitchenjam.com
- 4 cups crushed cherries
- 3 cups sugar
- ¼ cup lemon juice
- ½ teaspoon almond extract
- Wash, stem, pit, and crush yellow cherries: 2 1/2 cups whole stemmed cherries will equal approximately 1 pound of crushed fruit.
- Bring the crushed cherries and juice slowly up to a boil in an enamel or other non-reactive saucepan.
- When the cherry mixture boils, to each 4 cups (approximately 2 pounds) of crushed cherries, stir in 3 cups of sugar, ¼ cup fresh lemon juice and ½ teaspoon almond extract. Stir until sugar dissolves, cooking rapidly over medium-high heat until jam boils again and reaches the jellying point (222 degrees F. on candy thermometer at sea level; 10 degrees above the boiling point of water in your part of the world.)
Ladle into sterilized jars, seal with canning lids and process for 10 minutes in boiling water bath. Cool jars and label. Makes approximately 5 cups of jam.