bc cherry jam

Ingredients

• Servings: 4
• 3 cups pitted, chopped fresh cherries
• 1/2 cup unsweetened apple juice
• 2 teaspoons lemon juice
• 2 (2 ounce) packages powdered fruit pectin
• 3 cups white sugar
• 4 half pint canning jars with lids and rings

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• place cherries, apple juice, lemon juice, and pectin into a large saucepan over medium heat; bring to a boil, and mix in the sugar. cook the jam at a rolling boil for 2 minutes, stirring constantly. remove from heat and skim off any foam.
• sterilize the jars and lids in boiling water for at least 5 minutes. pack the cherry jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air . wipe the rims of the jars with a moist paper towel to remove any food residue. top with lids, and screw on rings.
• place a rack in the bottom of a large stockpot and fill halfway with water. bring to a boil over high heat, then carefully lower the jars into the pot using a holder. leave a 2 inch space between the jars. pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. bring the water to a full boil, cover the pot, and process for 15 minutes, or the time as recommended by your county extension agent.
• remove the jars from the stockpot and place a cloth-covered or wood surface, several inches apart, until cool. once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). store in a cool, dark area.