Fresh Cherry Jam
Ingredients
  • 4 cups fresh pitted cherries
  • ¼ cup lemon juice
  • 1 box Sure-Jell Fruit pectin
  • 4 cups granulated sugar
  • ¼ teaspoon almond extract optional
Instructions
  1. Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour water not quite but just prior to boiling over flat lids in a saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling. Chop washed, stemmed, and pitted cherries. (I used my food processor and chopped some fine and some a little more coarse) Measure exactly 4 cups of the prepared cherries into 6- or 8-qt. saucepot. Stir in lemon juice.Stir pectin into fruit mixture in saucepot. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar and extract. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat; skim off any foam with metal spoon.Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)