Description
Go make this! Trust me, you won’t regret it. Homemade cherry jam is awesome!
Ingredients
Scale
3 cups ripe cherries, pitted and chopped
1/4 cup lemon juice {I used bottled}
1 box dry fruit pectin
4 1/2 cups sugar
Instructions
- BRING boiling-water canner, half full with water, to simmer.
- Wash jars and screw bands in hot soapy water; rinse with warm water.
- Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- STEM and pit cherries.
- Finely chop or grind fruit.
- Measure exactly 3 cups of the prepared cherries into 6- or 8-qt. saucepot. Stir in lemon juice.
- STIR pectin into fruit mixture in saucepot.
- Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar.
- Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat; skim off any foam with metal spoon.
- LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner.
Notes
(Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)