Sweet Cherry Jam
3 lbs. fully ripe dark sweet cherries
One 1-3/4-ounce pkg. regular powdered fruit pectin
1 tsp finely shredded lemon peel
1/4 cup lemon juice
5 cups sugar
Sort, wash, stem, pit and chop cherries. Measure 4 cups chopped cherries.
In a 6- or 8-quart Dutch oven or kettle, combine cherries, pectin, lemon peel and lemon juice. Bring to boiling over high heat, stirring constantly. Stir in sugar. Bring to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from the heat. Quickly skim off foam with a metal spoon.
Immediately ladle jam into hot, sterilized half-pint canning jars, leaving 1/4-inch headspace. Wipe jar rims and adjust lids. Process jars in boiling-water canner for 5 minutes (start timing when water begins to boil). Remove jars from canner; cool on racks.
Makes 6 half-pints.
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