Recipe for Sweet Cherry Jam


    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.