Cherry Jam

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.