My favorite freezer-jam recipe!
Wash, stem and pit 2 cups ripe, red sweet cherries. finely chop in a grinder, blender or food processor. Measure out 1 cup. Peel, quarter and finely chop the peaches. Measure out 1 cup. finely chop the apricots and measure out 1 cup. In a 4-quart bowl stir together the fruit and 1/4 cup each fresh lemon juice and brandy. Slowly sift in 1 pkg. pectin, stirring vigorously. Set aside for 30 minutes, stirring occasionally. Add 1 cup Karo syrup and mix well. Gradually stir in the sugar. Stir until dissolved. Ladle into clean 1/2 pint (1 cup) containers leaving about 1/2 inch of headspace. cover tightly. makes 7 cups.
2 cups ripe, sweet red cherries
1 pound ripe peaches
1 pound ripe apricots
1/4 cup fresh lemon juice
1/4 cup brandy
1 pkg. (2 oz.) MCP jam and jelly pectin
1 cup light corn syrup
4 1/2 cups sugar