Cherry Pie Jam

Cherry Pie Jam (yield 4-5 cups)

4 cups pitted and mashed sour cherries
2 cups sugar
1/4 tsp cinnamon
1/2 tsp almond extract
2 tsp Pomona's pectin*
2 tsp calcium water

Measure sugar, cinnamon and pectin into a bowl. Mix well and set aside.

Measure cherries and calcium water into pan and stir well. Bring to a boil. Add sugar mixture; continue to cook and stir vigorously for 1-2 minutes to dissolve pectin. Return to boil and remove from heat. Stir in almond extract.

Fill hot, sterilized jars. Screw on 2 piece lids. Process 5 minutes in BW bath.This was a softer set. It was very much like cherry pie. Add more pectin and calcium water if you like it set firmer. You can double or triple this recipe.

*Pomona's pectin is a special type of pectin that uses calcium to set. Since it doesn't use sugar to set, you can use any kind of sweetener you like. The package comes with pectin and calcium and instructions to make the calcium water.

Sweet and Sour Chicken

This recipe comes from my Aunt Flo.

2 chickens (we use chicken breasts)
1/2 bottle Russian Dressing (Dark Red)
1 package Lipton Onion Soup
1/2 jar Apricot Jam or preserves

Mix soup, dressing and jam together. Pour over chicken. Bake at 375 degrees until tender. We've also done this in the crock pot, starting on high and then on low.