6 1/2# cherries, pitted and halved
7 T lemon juice
5 cups granulated sugar
Put cherries and lemon juice in a large pan. Bring to a boil; reduce to simmer and cook for 15 minutes. Add sugar and simmer until reduced and thickened to jam-like consistency. Place in glass canning jars and process in water bath for 10 minutes.
Makes about 6 half-pints (8 oz) jam.