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Enjoy this recipe from Recipes from the Farmhouse.
Submitted by: Annette Ingram from Grand Rapids, MI
1-1/2 lbs. ripe sweet cherries, stems removed and pitted
2 T. lemon juice
4-1/4 c. sugar
3/4 c. water
1-3/4 oz. pkg. dry fruit pectin
5 1-pint plastic freezer jars with lids, sterilized
Finely chop cherries in a food processor; measure exactly 2 cups of cherries into a large bowl. Add lemon juice; mix well. Stir in sugar. Let stand for 10 minutes, stirring occasionally. Combine water and pectin in a small saucepan. Bring to a boil over high heat, stirring constantly; cook and stir for one minute. Add to cherry mixture; cook and stir constantly for 3 minutes. A few sugar crystals may remain. Ladle jam into jars, leaving 1/2-inch headspace. Wipe rims; add lids. Let stand for 24 hours at room temperature to set. Refrigerate up to 3 weeks, or freeze up to one year. Thaw in refrigerator before using. Makes 5, one-pint jars. | |
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Finely chop cherries in a food processor; measure exactly 2 cups of cherries into a large bowl. Add lemon juice; mix well. Stir in sugar. Let stand for 10 minutes, stirring occasionally. Combine water and pectin in a small saucepan. Bring to a boil over high heat, stirring constantly; cook and stir for one minute. Add to cherry mixture; cook and stir constantly for 3 minutes. A few sugar crystals may remain. Ladle jam into jars, leaving 1/2-inch headspace. Wipe rims; add lids. Let stand for 24 hours at room temperature to set. Refrigerate up to 3 weeks, or freeze up to one year. Thaw in refrigerator before using. Makes 5, one-pint jars. |
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