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Ingredients
- 1/2 lb dark sweet cherries, pitted (1 1/4 c.)
- 1 lb fully ripe apricots, halved and pitted (2 c.)
- 4 c. sugar
- 2 Tbsp. lemon juice
- 1/4 tsp almond extract
- 3/4 c. water
- 1 pkt (1 3/4 ounces) regular powdered fruit pectin
Directions
- Rinse cherries and apricot halves. Drain thoroughly in a colander. Finely chop fruit. (You should have a total of about 2 1/2 c. minced fruit.) In a medium mixing bowl, stir together minced fruit, sugar, lemon juice and almond extract. Cover loosely; let mix stand 10 min. In a small saucepan, stir together water and powdered fruit pectin. Heat and stir over high heat till mix reaches a full rolling boil. Boil, uncovered, 1 minute. Immediately pour warm pectin mix over fruit; stir constantly 3 min. Ladle fruit mix into 6 warm, clean 1/2-pint jars or possibly freezer containers, leaving 1/2 inch headspace at top of each container. Seal containers tightly. Wipe containers and lids. Label each with recipe name and date. Let containers stand at room temperature about 24 hrs or possibly till jam is set. Store up to 3 weeks in refrigerator or possibly up to 1 year in freezer.
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