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Sure.jell® Cherry-almond Jam

  • Prep Time: 45 Minutes (Total Time: 3 Hours)
  • Serving Size: 0
  • 3 package (12 ounce each) Frozen Sweet Cherries, Thawed, Drained
  • 1/4 cup Almond-flavored Liqueur
  • 3 tablespoon Fresh Lemon Juice
  • 1 box can SURE.JELL Fruit Pectin
  • 1/2 teaspoon Butter Or Margarine
  • 4-1/2 cups Sugar, Measured Into Separate Bowl
  • BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.

    FINELY chop or grind cherries; place in 6- or 8-qt. saucepot. Add liqueur and lemon juice; mix well.

    STIR pectin into prepared fruit mixture in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

    LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

    KRAFT KITCHENS TIPS

    Great Substitute

    Substitute 1/4 tsp. almond extract for the almond-flavored liqueur; stir into saucepot before ladling jam into jars.

    How To Measure Precisely

    To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cups, then level by scraping excess sugar from top of cup with a straight-edged knife.

    RECIPE COURTESY OF KRAFT FOODS