Sweet Cherry Jam
The cherry season is short, only from about May to June, and canning is a sweet way to enjoy cherries all year long!
• 5 cups pitted chopped cherries
• 2-1/2 cups sugar
• 1 tablespoon lemon juice
• 1 package powdered low sugar pectin
• Large water bath canning pot
• Jar lifter, canning jars, lids, rings
• Bowls, large ladle
Mix 1/4 cup sugar with all of the powdered pectin. Set aside. Put remaining sugar in another bowl with lemon juice.
Add pitted chopped cherries to a large sauce pan. Heat until simmering. Add sugar/pectin mixture. Stir and bring to a full boil. Add a pat of butter to reduce foaming. Skim off any excess foam. Stir in remaining sugar, return to boil. Boil 1 minute. Turn off heat and let stand for 10 minutes to avoid floating fruit when jarring.
ack in sterilized jam jars leaving at least 1/4-inch head space. Wipe excess jam off rims with damp paper towel so jars seal well. Add sterilized lids and rings, tighten. Process in hot water bath for 10 minutes. Remove from water and let sit on towel on the counter until cooled. Listen for the “pop” of lids to make sure each jar is sealed. Store in cool cupboard until used.