Light and dark, sweet and tart cherries are a wonderful combination in this easy traditional cherry jam. Be sure to measure the cherries after they are pitted. Use the food processor to make quick work of chopping the cherries.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients:
- 2 cups pitted light sweet cherries
- 2 cups pitted dark sweet cherries
- 2 cups pitted tart red cherries
- 6 cups white granulated sugar
- Juice of 1 lemon
Preparation:
Place the cherries in a food processor and pulse until coarsely chopped. (Do this in batches if need be.)
Pour into a heavy saucepan and simmer about 5 minutes. Stir in sugar and lemon juice. Simmer 15 to 20 minutes (no longer) until thickened. Skim any foam from the top and divide into hot sterilized jars. Cover with lids and immediately process in a boiling water bath for 5 minutes or according to canner manufacturer's instructions.
Yield: about 6 pints
Pour into a heavy saucepan and simmer about 5 minutes. Stir in sugar and lemon juice. Simmer 15 to 20 minutes (no longer) until thickened. Skim any foam from the top and divide into hot sterilized jars. Cover with lids and immediately process in a boiling water bath for 5 minutes or according to canner manufacturer's instructions.
Yield: about 6 pints
