Cherry Jam
1 quart chopped and pitted sweet or sour cherries
1 package powdered pectin
1/4 cup lemon juice (only if using sweet cherries)
5 cups sugar
Combine cherries, pectin and lemon juice, if needed, in a large saucepot. Bring to a boil over high heat, stirring constantly. Add sugar, stirring until dissolved. Bring to a boil; boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4th inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling water canner.
Yield: about 6 half-pints.
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