I love cherries! I happen to have a cherry tree in my yard, and this year I was also given some cherries from Eric's parents and a neighbor! I had never even tasted cherry jam before but I thought it must be delightful! I wasn't disappointed. This recipe came from a 1979 canning book I picked up at a yard sale over the weekend. I love that it doesn't use pectin.
4 c. pitted cherries
3 c. sugar
2 TBSP lemon juice
1/4 tsp salt
Gently mix together in a large deep pan. Bring to a boil over medium heat stirring constantly. Turn to med-high and boil for 15 minutes stirring frequently until slightly thickened (will thicken when cool). Process in a water bath canner 5 minutes. Yields: 3 half pints or 6 small jelly jars.
NOTE- Jam/jelly recipes don't usually double well. To double this batch I made the batches in two separate pans at the same time.
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