This recipe is a modification of Marisa McClellan’s Sweet & Sour Cherry Jam on her blog, Food in Jars.
Yields: 8 half-pint jars.
Prepare a boiling water bath and 8 half-pint jars.
Combine your pitted cherries, lemon zest & juice, calcium water, and about 1/4 cup – 1/2 cup water in a large jam kettle. Cover and bring to a gentle boil and allow the fruits to soften and release their juices. Stir frequently to avoid scorching.
In a bowl, mix the sugar & pectin with a whisk.
Process in a water bath for 10 minutes.
At the conclusion of the 10 minutes, remove the jars from the canner and place them on layered kitchen towels to cool.
After the jars have sealed and cooled, remove rings from the 2-piece and label them all. If any of your jars didn’t seal, store those in the fridge and use first.
This recipe can be easily doubled. We also mixed our cherries using a combination of light sweet, and the dark cherries