Tasty Planner - Recipe - Cherry Jam by Jael Baldwin

Instructions

Put a spoon in the freezer.

Wash and pit the fruit. Chop 4 cups’ worth of cherries and smush them.

Mix 1/4 c sugar with pectin. Stir pectin into cherry mixture.

Pour into a pot on the stove at medium-high heat. Bring to a full boil. Add 2 1/4 c sugar and lemon juice and return to boil. Remove from heat.

Skim any excess foam.

Take the spoon out of the freezer, spoon out half a spoonful of the mixture, and let it cool to room temperature to test the set of the jam. If it is not thick enough, add 1/4 to 1/2 pkg more pectin and boil for 1 more minute.

Let mixture stand for 5 minutes and then stir well.

Fill the jars to within 1/4" of the top, wipe any spilled jam off the top, seat the lid and tighten the ring around them.

Place in boiling water bath, keeping jars covered with 2" water, for 10 minutes.

Remove jars from water with tongs and let cool completely on a rack or towel.