Instructions: Put carrots and lemons through large blade of chopper (3 cups carrots and 3/4 cup lemon). In large kettle combine ingredients, except cherries.

Bring to a full rolling boil. Cook on medium heat for 30 minutes. Add cherries. Cook 3-5 minutes longer, until thick and mixture sheets from spoon. Pour into hot, sterilized jars. Cover with hot paraffin.

Makes 4
1/2 pints.

NOTES : When I was younger my grandmother used to make the most wonderful jams and jellies. She would put up hundreds of these little jars of yumminess, canning her jams in baby food jars, mushroom jars, anything she had handy. I remember giving her a jam sampler for Christmas each year (talk about taking coals to Newcastle). I know she ate the jam but her real joy must have come from having more jars. When my grandmother passed away in 94 I thought we had lost all of her recipes. In fact, I hadnt thought of them in years until I found an old parish cookbook at my mothers house. Its anniversary of the church in Alfred, ME. In it I found a wealth of my grandmothers recipes, treasures that I had thought were lost.

So now Im sharing them with you. I must admit that I havent made any of these and my forays into jam making have been somewhat disastrous. Maybe you all will have better luck than I. If you do try them let me know. I

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