Ingredients
3 pounds Sweet Dark Cherries, pitted and halved
1/4 cup Lemon Juice
5 cups Sugar
1 1.75 oz Fruit pectin
1 tsp Lemon peel, finely shredded
Preparation
1. Wash and pit cherries, then halve them. Measure 4 cups of halved cherries.
2. In dutch oven, combine cherries, pectin, lemon peel, and lemon juice. Bring to a boil over high, stirring constantly. Add sugar and continue to stir. Bring to rolling boil, then boil for one minute longer, stirring constantly. Remove from heat. Skim off foam with metal spoon.
3. Ladel jam into canning jars, leaving 1/4 inch space. Wipe jar rims and adjust lids. Process jars in boiling-water canner for 5 minutes after water begins to boil. Remove from canner and cool on rack.