CHERRY JAM
(makes 7-9 pints)
Ingredients:
*3 pounds sweet cherries, pitted
*Juice of 3 or 4 small lemons or 1 large one
*1 (1.75 ounce) box of fruit pectin
*1 teaspoon butter (not margarine)
*5 cups granulated sugar
Directions:
~With a blender or food processor, chop up cherries to desired size (I make mine pretty small).
~Measure out sugar into a bowl and set aside.
~Dump cherries into a heavy duty saucepan.
~Mix in fruit pectin & fresh lemon juice.
~Stir over low heat until fruit pectin is mixed in.
~Turn heat up to medium-high, bringing the mixture to a full rapid boil, stirring often.
~Add butter once it starts to foam (this will help decrease the foam).
~Add the sugar all at once.
~Stir well.
~Bring to a full rapid boil, stirring often, for about 5 minutes.
~Pour jam into sterile jars, leaving 1/2 inch headspace.
~Wipe tops of jars making sure any jam residue is removed.
~Seal with canning lids & rings.
~Process int hot water bath for 15 minutes.
~Remove from hot bath & let cool.
~Listen for the ping sound, this means it has sealed. If you feel a bubble in the lid after it's cooled, this means it did not seal.
~Let sit for 24 hours before storing in a cool dry place.
**If it doesn't seal, either star the hot water bath process over agin with a new lid, or just store in refrigerator.
