Cherries

of the scone comes out clean. Remove from oven. Transfer to a wire rack to cool.

Yields: 8 servings

Cherry Jam

1 1/2 pounds frozen unsweetened tart cherries
4 cups granulated sugar
1 1 3/4-ounce package powdered fruit pectin
3/4 cup water

Coarsely chop cherries, then allow to come to room temperature. Do not drain cherries; use all the juice. Combine cherries with juice and sugar; mix well. Set aside 10 minutes; stir occasionally.

Combine pectin and water; bring to boiling, stirring constantly. Boil, stirring, 1 minute. Remove from heat. Immediately stir in pectin, stirring until sugar is completely dissolved, about 3 minutes. Pour into containers to within 1/2 inch of tops. Seal with lids. Let stand at room temperature 24 hours to set.

Store in refrigerator up to 3 weeks, or freeze up to 1 year. To use, thaw in refrigerator.

Makes 5 to 6 cups
Serving size: 2 tablespoons

Cherry Marketing Institute:
http://www.cherrymkt.org/index.html

NOTES : Follow recipe exactly. Do not make substitutions. Have ready clean freezer containers with lids (1- or 2-cup size).

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