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Ingredients
- 1 qt sweet or sour cherries (chopped and pitted)
- 6 1/2 c sugar
- 2 T lemon juice (for sweet cherries only)
- 2 pouches liquid pectin
Preparation
Step 1
Combine cherries, sugar, and lemon juice (if needed) in a large saucepot. Bring to a boil, stirring until sugar dissolves.
Stir in liquid pectin. Return to a rolling boil. Boil hard 1 min, stirring constantly. Remove from heat. Sim foam if necessary.
Ladle hot jam into hot jars, leaving 1/4" headspace. Adjust two piece caps. Process 10 min i a boiling water canner.
Makes 8 half pints
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