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Tri-Cherry Jam

Source of Recipe


From "The Farm Journal's Freezing & Canning Cookbook"



List of Ingredients



• 2 cups light sweet cherries
  
• 2 cups dark sweet cherries
  
• 2 cups tart red cherries
  
• 6 cups sugar
  
• Juice of 1 lemon
  
• Powdered fruit pectin, as desired
  






Instructions



1. Pit and measure cherries. Grind coarsely. Place in large saucepan; simmer about 5 minutes to soften skins.
   
   
2. Add sugar and lemon juice. Cook until thickened, 15 to 20 minutes. Do not cook more than 20 minutes.
   
   
3. Ladle into sterilized jars to within 1/8-inch of jar top. Wipe jar rim; adjust lids. Process in a boiling water bath for 5 minutes. Remove from canner and complete seals unless seals are self-sealing type.
   
   Makes 8 to 9 half-pints.