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Very Cherry Jam

fruits, relishes/preserves

7 cups pitted halved tart cherries
3 1/3 cups granulated sugar
1 teaspoon grated lemon rind
1 pkg (1 3/4 oz) light pectin crystals

In large bowl, combine cherries and 1 cup of the sugar. Let stand at room temperature for 1 hour or until juicy. In heavy nonaluminum Dutch oven, combine cherries and juice and lemon rind. Mix pectin crystals with 1/4 cup of the sugar; stir into cherry mixture. Bring to full rolling boil over high heat, stirring constantly; stir in remaining sugar. Cook, stirring, until in full rolling boil that cannot be stirred down. Boil, stirring, for 1 minute. Remove from heat. Using metal spoon, stir and skim off foam for 5 minutes. Pour into hot sterilized 1-cup canning jars, leaving 1/4-inch headspace. Seal with prepared discs and bands. Process in boiling water bath for 10 minutes. Let cool. Store in cool dry dark place for up to 1 year.

Contributor: Canadian Living Magazine, June, 2000

Yield: 6 cups

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