Pineapple & Sweet Cherry Jam 3 cups pitted and chopped Bing cherries 1 cup crushed pineapple, drained 7 cups granulated sugar 1 box powdered pectin 1/4 teaspoon almond extract Stem and pit fully ripe cherries. Chop fine. Measure fruit into large saucepan, combining cherries and pineapple. Add pectin and sugar; mix well. Place over high heat; bring to a full rolling boil and boil hard for 1 minute, stirring constantly. Remove from heat. Skim off foam with metal spoon. Add almond extract. Stir and skim for 5 minutes to cool slightly and prevent floating fruit. Ladle into hot sterile glasses. Cover with thin layer of paraffin. Make 8 half pints. |