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Black Cherry Jam
4 c Sugar
1 3/4 c Pectin
4 lb Dark sweet cherries
2 tb Kirsch
In a large pan dissolve the sugar in the apple pectin over low heat,
stirring occaisionally to keep the sugar from sticking. Pit the
cherries . Tie several of the pits in a piece of cheesecloth and
crack them with a rolling pin. Add the cheesecloth bag to the pan.
Bring the syrup in the pan to a boil and add the pitted cherries.
Bring the syrup back to a boil, cook the mixture rapidly for 15
minutes or until the jellying point is reached. Let it cool for 15
minutes. Discard the bag of pits. Stir in the kirsch. Ladle the jam
into warm sterilized jars and seal.
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