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Sweet Cherry Jam

Source of Recipe


From "Blue Ribbon Canning" by Linda J. Amendt



List of Ingredients



• 4 cups pitted and chopped Bing cherries, or other sweet cherries (3 to 4 pounds cherries)
  
• 1/2 cup freshly squeezed lemon juice
  
• 5 cups granulated sugar
  
• 1/2 tsp unsalted butter (optional)
  
• 1 pouch (3 ounces) liquid pectin
  
• 1 tsp pure almond extract
  






Instructions



1. In an 8-quart stainless steel stockpot, combine the cherries and lemon juice. Stir in the sugar and add the butter, if using. Heat the mixture over medium-low heat, stirring constantly, until the sugar is completely dissolved.
   
   
2. Increase the heat to medium high and bring to a full rolling boil, stirring constantly. Stir in the pectin. Return the mixture to a full rolling boil, stirring constantly. Boil for 1 minute, stirring constantly.
   
   
3. Remove the pot from the heat and skim off any foam. Stir in the almond extract. Let the jam cool in the pot for 5 minutes, stirring occasionally.
   
   
4. Ladle the jam into hot jars, leaving 1/4-inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
   
   
5. Process 4-ounce, 8-ounce, and pint jars in a water bath canner for 10 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.
   
   Makes about 6 (8-ounce) jars.