Categories: jelly- jam-preserves- conserves
Ingredients
- 1 1/2 Lb. ripe sweet cherries
- 2 Tbsp. fresh lemon juice
- 2 1/2 cup granulated sugar
- 3/4 cups water
- 1 box Sure-Jell Fruit Pectin
Directions
- Wash and dry 8 (4 oz.) or 5 (1/2 pint) freezer-safe containers; set aside.
- Stem and pit cherries. Finely chop or grind fruit. measure exactly 2 cups cherries into a large bowl. Stir in lemon juice and sugar. Let stand 10 minutes, stirring occasionally.
- In a heavy saucepan, combine the water and pectin. Stirring constantly, bring to a boil over high heat, making sure the pectin is completely dissolved. Boil 1 minute, then add fruit mixture and cook, stirring until mixture comes to a boil. Remove from heat and ladle hot jam into prepared containers, leaving 1/2-inch of head space. Wipe rims with a damp cloth; immediately cover with lids. Let stand at room temperature for 24 hours. Use or refrigerate up to 3 weeks or freeze up to 1 year. Thaw in refrigerator before using.