Cherry Jam

Recipe View 5 mins Combine cherries, apple juice, lemon juice, and pectin in a large, heavy-bottomed saucepan. (5 minutes)

Recipe View 10 mins Bring the mixture to a rolling boil over medium heat, stirring constantly to prevent scorching. (10 minutes)

Recipe View 2 mins Once boiling, add the sugar and continue stirring vigorously until the sugar is completely dissolved. (2 minutes)

Recipe View 2 mins Maintain a rolling boil for exactly 2 minutes, stirring constantly. This is crucial for proper setting. (2 minutes)

Recipe View 3 mins Remove the saucepan from the heat and skim off any foam that has formed on the surface using a metal spoon. (3 minutes)

Recipe View 10 mins Ladle the hot jam into the sterilized jars, leaving 1/4 inch of headspace. (10 minutes)

Recipe View 2 mins Remove any air bubbles by gently tapping the jars on the counter or running a clean spatula along the inside. (2 minutes)

Recipe View 1 mins Wipe the rims of the jars with a damp cloth to ensure a clean seal. (1 minute)

Recipe View 2 mins Place the lids on the jars and screw on the rings to fingertip tightness. (2 minutes)

Recipe View 30 mins Process the jars in a boiling water bath for 15 minutes to ensure proper preservation. (30 minutes)

Recipe View 1 hrs Carefully remove the jars from the water bath and place them on a towel-lined surface to cool completely. (30 minutes - 1 hour)

Recipe View 5 mins Check the seals by pressing down on the center of each lid. If the lid doesn't flex, it's sealed properly. (5 minutes)

Recipe View Store the sealed jars in a cool, dark place for up to 1 year.