3 c. cherries, washed,pitted, and crushed
3 c. blueberries, rused, picked over, and crushed
4 1/2 c. sugar
1 Tbsp. thinly sliced lemon zest
1/2 tsp. ground nutmeg
1. Combine all the ingredients in a heavy 4 qt. saucepan. Stir over medium heat to dissolve the sugar.
2. Boil over high heat, being careful not to burn, until the mixture reaches 220F. on a cooking thermometer.
3. Ladle into sterile jars, allowing 1/2" head space. Cap and seal.
4. Process for 15 minutes in a boiling-water-bath canner.
Yield: 5 1/2 pint jars
Subscribe to:
Post Comments (Atom)
3 comments:
Mrs. Bonnie,
where do you get your cherries?
The flea market has the best prices, usually a $1 or $2 a pound.
Thanks for posting this recipe! It looks great!
Post a Comment