Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        fresh, ripe, dark sweet cherries 
or 
   3      16-ounce      frozen, unsweetened, pitted, dark sweet cherries, drained
   1 3/4  ounce         regular powdered fruit pectin
   1      teaspoon      finely shredded lemon peel
    1/4   cup           lemon juice
   5      cups          sugar

Preparation:

Stem and pit fresh cherries, if using. Chop cherries. Place ina 6 to 8 quart kettle. Add pectin, lemon peel, and lemon juice. Bring to boiling over high heat, stirring constantly. Stir in sugar. Bring to vigorous boil; boil 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon. Immediately ladle jam into hot, sterilized half-pint canning jars. leaving a 1/4-inch headspace. Wipe rims with a clean, damp cloth; adjust lids. Process jars in a boiling-water canner, following manufacturer's directions, for 5 minutes (start timing when water begins to boil.) Contact you county extension service for suggested adjustments if you live at an altitude higher than 1,000 feet. Remove jars from canner; cool on wire rack