Canning and Preserving Recipes
Sweet Cherry Jam
Yield: 6 half pints
Ingredients
- 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
Instructions
- 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.