Sweet Cherry Jam
 

A cherry pitter, available from a cook’s wares shop or catalog, removes pits from cherries easily. If you don’t have a pitter, halve the cherries, then pry the pits out with the tip of a knife.

3 pounds fully ripe dark
sweet cherries
1 1-3/4 ounce package
regular powdered fruit pectin
1 teaspoon finely shredded lemon peel
1/4 cup lemon juice
5 cups sugar

Sort, wash, stem, pit, and chop cherries. Measure 4 cups chopped cherries.

In a 6- or 8-quart Dutch oven or kettle combine cherries, pectin, lemon peel, and lemon juice. Bring to boiling over high heat, stirring constantly. Stir in sugar. Bring to a full rolling
boil. Boil hard for 1 minute, stirring constantly.

Remove from heat. Quickly skim off foam with a metal spoon.

Immediately ladle jam into hot, sterilized half-pint canning jars*, leaving 1/4-inch headspace. Wipe jar rims and adjust lids. Process jars in boiling-water canner for 5 minutes (start timing when water begins to boil). Remove jars from canner; cool on racks.
Makes 6 half-pints (84 one-tablespoon servings).

Nutrition facts per serving: 58 calories, 0 g total fat, 0 mg cholesterol, 1 mg sodium, 15 g carbohydrate, 0 g fiber, 0 g protein.