July 10, 2018
"made for "you want a what?" recipe game. Makes 13 cups"
- Serving Size: 1 (319.8 g)
- Calories 690.7
- Total Fat - 0.4 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 7.4 mg
- Total Carbohydrate - 176.1 g
- Dietary Fiber - 2.3 g
- Sugars - 170.9 g
- Protein - 1.3 g
- Calcium - 16.8 mg
- Iron - 0.5 mg
- Vitamin C - 74.5 mg
- Thiamin - 0.1 mg
Rinse thirteen 1-cup plastic containers and lids with boiling water.
In a blender or food processor, cover and process fruits and cherry juice in batches until smooth.
Transfer to a large stockpot;
Stir in pectin and bring to a rolling boil over high heat, stirring frequently.
Add sugar and return to a rolling boil.
Boil 2 minutes, stirring constantly.
Remove from heat.
Immediately fill all containers to within 1/2 in. of tops.
Wipe off top edges of containers with white vinegar
Immediately cover with lids.
Let stand at room temperature 24 hours.
Jam is now ready to use.
Refrigerate up to 3 weeks or freeze up to 1 year.
Thaw frozen jam in refrigerator before serving.
Tips & Variations
No special items needed.