Recipe by Claire-Ellen Rankin, Cardington, Ohio
First place, Jams/Marmalades/Butters (Cherry Jam), 2017

Baking temperature: Water bath
Baking time: 10 minutes
Yield: 6 cups

Ingredients

  • 3 lbs. sour (pie) cherries, cleaned, stems and pits removed, finely chopped
  • 1 box Sure-Jell fruit pectin
  • 4 ¾ c. sugar

Instructions

  • Measure exactly 4 cups of cherries into a large saucepan
  • In a bowl measure exactly 4 ¾ c. sugar. Do not reduce amount.  Do not use sugar substitutes
  • Stir one box Sure-Jell fruit pectin into fruit saucepan
  • Bring mixture to a full, rolling boil over high heat, stirring constantly
  • Add sugar quickly and stir. Return to a full, rolling boil and boil exactly 1 minute.  Stir constantly
  • Remove from heat and skim off any foam with a metal spoon
  • Quickly ladle into jars that have been washed in hot, soapy water and rinsed with hot water and sterilized. Fill to within ¼ inch of the top.  Wipe jar rims and threads.  Cover with flat lids that have been resting in boiling hot water.  Tightly screw on metal bands
  • Process in boiling water bath for 10 minutes. After jars cool, check seals.  Store jars in a cool, dry place for up to one year
| Recipes