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Sweet Cherry Jam
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
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.
Yield: 6 half-pints
Fruit Canning Recipes