Cherry Jam

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