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RECIPE FOR SWEET CHERRY JAM
Title:Sweet Cherry Jam
Category:Preserving
Sub-Category:Canning
Sweet Cherry Jam

3 pounds fully ripe dark sweet cherries
1 (1 3/4 ounce) package regular powdered fruit pectin
1 teaspoon finely shredded lemon peel
1/4 cup lemon juice
5 cups granulated 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 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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