This recipe clipping comes from a large lot of old recipe clippings for pickles, jams, jellies, relishes and more. Date is unknown but the recipes in this lot suggest 1940s through to the 1960s. Recipe is typed below as-is.
Before using this recipe, it’s important to read this page [1], the “Safe Canning & Food Preservation” section.
Recipes for Your Scrapbook.
By Mrs. Harvey F. Rostiser.
Sour cherries and fresh pineapple make this fine preserve. This is fine for the childrens “spread”.
Cherry-Pineapple Jam.
3 quarts cherries
1 pineapple
Sugar
Wash, drain and pit cherries; put through food chopper. Reserve juice from cherries for other use such as sauce for puddings or ice cream, or as a drink. Peel, dice and shred pineapple. Mix with ground cherries. Measure mixed fruits; add two-thirds cup sugar for each cup of fruit. Mix well and let stand 1 hour. Place over heat and let slowly come to the boiling point. Cook gently until thick, 35 to 45 minutes. Pour into hot jars and seal at once.