1 quart chopped and pitted sweet or sour cherries
1 package powdered pectin
1/4 cup lemon juice (only if using sweet cherries)
5 cups sugar
Combine cherries, pectin and lemon juice, if needed, in a large saucepot. Bring
to a boil over high heat, stirring constantly. Add sugar, stirring until
dissolved. Bring to a boil; boil hard 1 minute, stirring constantly. Remove from
heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4th inch
headspace. Adjust two-piece caps. Process 10 minutes in a boiling water canner.
Yield: about 6 half-pints.