Who can resist homemade cherry jam?
5 Half Pint Canning Jars & Lids
2 Pounds Dark Sweet Cherries
5 Cups Sugar
¼ Cup Fresh Lemon Juice
3 Ounces Liquid Fruit Pectin
Prepare the jars and lids by washing in hot soapy water. The jars must be heated before canning to prevent breakages. Submerge them in enough cool water to cover. Heat to boiling. Remove the pot from the heat and cover it. Leave the jars in the hot water for at least 10 minutes. Place the lids and bands in a saucepan with enough water to cover. Bring to a simmer. Remove the pan from the heat, cover it and keep hot until ready to use. Remove the jars and lids one at a time as needed.
Remove the pits from the cherries and finely chop enough cherries to equal 3 cups. In a heavy nonreactive 8 quart saucepan combine cherries, sugar and lemon juice. Heat to boiling over a high heat. Stir constantly. Stir in pectin. Cook until mixture comes to a rolling boil. Boil 1 minute. Remove from the heat and with a spoon skim off any foam. Quickly ladle hot jam into hot jars to within ¼ inch of the tops. Wipe the jar rims and thread clean. Cover quickly with the lids and screw the bands on securely, but not too tightly. Process in boiling water bath for 10 minutes. Cool jars and test for airtight seal. Makes five 8 ounce jars.