Difficulty Level: 3
Recipe Source: Grandma Dee
Where To Cook: stove top
Wash, pit and chop cherries. Bring to a boil.Measure. Add 3/4 cups sugar and 1 teaspoon lemon juice to each cup of sweet cherries OR 1 cup sugar for each cup of tart cherries.
Boil until sugar dissolves, stirring constantly.
Add 1 box pectin for every 3 cups jam and return to a hard boil for 2 minutes.
Remove from heat. Pour into hot sterile jars, wipe rim and seal with hot sterile lids and rings. Process in hot water bath 10 minutes.
Let cool overnight. The next day label and store in a dark, cool place until ready to use.