** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Thoroughly crush blueberries, one layer at a time.
2. Stem and pit sour cherries and finely chop. Combine fruits and measure 3 1/2 cups into 6- to 8-quart sauce pot.
3. Measure sugar and set aside. Mix fruit pectin into fruit in sauce pot.
4. Place over high heat and stir until mixture comes to a full boil.
5. Immediately add all sugar and stir. Bring to a full rolling boil and boil 1 minute, stirring constantly.
6. Remove from heat and skim off foam with metal spoon.
7. Ladle quickly into hot jars, filling within 1/8 inch of tops .
8. Wipe jar rims and threads. Cover with two-piece lids.
9. Screw bands tightly. Invert jars for 5 minutes, then turn upright.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Blueberries, Cherry, Natural Sweeteners allergies.
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