Email to Cat      

Cherry Jam *

Source of Recipe


From "Ball Blue Book of Preserving"



List of Ingredients



• 1 quart chopped and pitted sweet or sour cherries
  
• 6¼ cups sugar
  
• 2 Tbsp lemon juice (use only with sweet cherries)
  
• 2 pouches liquid pectin
  






Instructions



1. Combine cherries, sugar and lemon juice (if needed) in a large saucepot.
   
   
2. Bring to a boil, stirring until sugar dissolves. Stir in liquid pectin. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.
   
   
3. Ladle hot jam into hot jars, leaving ¼-inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.
   
   Makes about 8 half-pints.