Cherry Jam
Author: Ball Blue Book of Food Preserving
Ingredients
1 quart chopped and pitted sweet or sour cherries
6 1/4 cups sugar
2 tablespoons lemon juice (use only with sweet cherries)
2 pouches liquid pectin
Directions
Combine cherries, sugar and lemon juice (if needed) in large sauce pot. 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. Ladle hot jam into hot jars, leaving 1/4-inch head space. Adjust two-piece caps. Process 10 minutes in a boiling-water canner (for Utah altitudes). Makes about 8 half-pints.
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