Cherry Jam Recipe

A cherry jam recipe that makes use of all of those lovely fresh cherries once they are finally in season.

Enjoy jam on english muffins, your favorite toast or bagel, waffles, pancakes or french toast!

Sure to become one of your favorite cherry recipes!

What you need:

• 3 lbs. fully ripe dark sweet cherries
• One 1 3/4-ounce pkg. regular powdered fruit pectin
• 1 tsp finely shredded lemon peel

• 1/4 cup lemon juice
• 5 cups sugar

What you do:

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 and bring to a full rolling boil.

Boil hard for 1 minute, stirring constantly.

Remove from the heat. Quickly skim off foam with a metal spoon.

Immediately ladle jam into hot, sterilized half-pint canning jars, leaving 1/4 inch head space.

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.

Makes 6 half pint jars.

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