Cherry Jam

It tastes reallllllly good. I am excited to eat it with toast and waffles tonight.

From the Ball Complete Book of Home Preserving

4 cups finely chopped pitted sweet or tart cherries
2 tbsp lemon juice (only if using sweet cherries - needed for the acidity and preservation)
6 1/4 cups granulated sugar
2 pouches liquid pectin

Prepare lids and jars as in this post.

In a large sauce pan combine cherries, lemon juice and sugar. Add the sugar in slowly of medium heat, stirring it in as you go. Bring to a full rolling boil that cannot be stirred down. Then add the pectin. Boil hard for 1 minute. Remove from heat and skim off the foam (If you don't you get jam foam that tastes funny.)

Ladle the hot jam into hat jars and add hot lids. Screw the rings on finger-tight. Water bath in a rolling boil for 10 minutes.

Oh, So, Good.