Preparation / Directions:
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
|
