Ingredients:

  • 4 cups (600g) ripe cherries, pitted and halved
  • 2 cups (400g) granulated sugar
  • 1/4 cup (60ml) fresh lemon juice
  • 1 teaspoon vanilla extract (optional)
  • 1 package (1.75 oz or 49g) fruit pectin (such as Sure-Jell)

Instructions:

  1. Wash and pit the cherries; halve them if desired.
  2. In a large saucepan, combine cherries, lemon juice, and vanilla extract.
  3. Stir in pectin, followed by granulated sugar, mixing well.
  4. Bring to a boil over medium-high heat, stirring constantly, and allow to boil for 1-2 minutes until thickened.
  5. Remove from heat and let sit for 5 minutes before skimming off any foam.
  6. Ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace.
  7. Wipe the jar rims, apply lids, and allow to cool at room temperature before refrigerating or processing for long-term storage.