Cherry Jam Recipe
Photo source: Grandmother's Kitchen
This cherry jam recipe can be kept in the refrigerator or freezer for up to two months.
4 cups pitted fresh bing cherries
2 Tablespoons fresh lemon juice
3 Tablespoons dry pectin
1 pinch salt
(Makes about 5 cups)
Combine the cherries, salt and lemon juice to a slow cooker; stir gently.
Allow to stand for 15 minutes to dissolve the sugar.
Sprinkle with pectin.
Next cover and cook on LOW for 2 1/2 hours, stirring twice during cooking.
Turn the cooker to HIGH, remove the lid, and cook for 2-3 hours more, until the jam reaches the consistency you desire.
Spoon the warm jam into either clean screw top glass jars with new lids, or spring-top glass jars and let stand to cool.
Store, covered, in the refrigerator for up to 2 months.
Alternatively you can spoon the jam into small plastic storage containers and freeze for up to 2 months.