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Ingredients
- 1-3/4 cups prepared fruit (buy about 1 qt. or 1-1/2 lb. fully ripe sour cherries)
- 4 cups sugar, measured into separate bowl
- 1 pouch CERTO Fruit Pectin
- 1/4 cup juice from 2 lemons
Method
- Rinse clean plastic containers and lids with boiling water.
- Dry thoroughly.
- Remove and discard stems and pits from cherries.
- Finely chop or grind cherries.
- Measure exactly 1-3/4 cups prepared fruit into large bowl.
- Gradually add sugar, stirring until well blended.
- Let stand 10 min., stirring occasionally.
- Mix pectin and lemon juice in small bowl.
- Add to prepared fruit mixture in large bowl; stir 3 min.
- or until most of the sugar is dissolved and no longer grainy.
- (A few sugar crystals may remain.)
- Fill all containers immediately to within 1/2 inch of tops.
- Wipe off top edges of containers; immediately cover with lids.
- Let stand at room temperature 24 hours.
- Jam is now ready to use.
- Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year.
- If frozen, thaw in refrigerator.
