4 cups prepared fruit [3 lb. cherries]
7 cups sugar
1/4 cup lemon juice
2 pouches CERTO Liquid Pectin
• Bring boiling-water canner, half full with water, to simmer.
• Wash jars and screw bands in hot soapy water; rinse with warm water.
• Drain jars well before filling.
• Stem and pit cherries.
• Puree in a food processor.
• Place 3-3/4 cups pureed cherries in a large Dutch pot.
• Stir sugar into prepared fruit.
• Add the lemon juice.
• Bring mixture to full rolling boil on high heat.
• Boil for 1 minute.
• Remove from heat and stir in the pectin.
• Stir and skim off foam with metal spoon for five minutes.
• Pour boiling water over flat lids in saucepan off the heat.
• Let stand in hot water until ready to use.
• Ladle jam immediately into prepared jars, filling to within 1/8 inch of tops.
• Use a jam funnel; it will save you from mucky jars and endless wiping up.
• Wipe jar rims and threads.
• Cover with two-piece lids and screw bands tightly.
• Process the jars in by the canner method or the Oven method or by the Dry Pack Method.
• Remove jars and place upright on a towel to cool completely.
• After jars cool, check seals by pressing middles of lids with finger.
• If lids spring back, lids are not sealed and refrigeration is necessary.
• Place jars on elevated rack in canner.
• Add boiling water, if necessary. Water must cover jars by 1 to 2 inches.
• Cover; bring water to gentle boil and process for 10 minutes.
• Or the jars in a 212F oven for 2 hours.
• Remove from oven and let jars cool.
• Put away all the jars that has sealed.
• If one fails to seal, keep it in the fridge and start using it right of way.
Dry Pack Method:
• Place the jars in 210F oven for 40 minutes or until jars are very hot to the touch.
• Prepare a dry pack: line a basket or a box with tea towels.
• Remove from the hot bottles from the oven and transfer them to the prepared dry pack.
• Encase the dry pack into an old quilt or several blankets and leave it to cool.
• By evening the jars will still be warm; they will also be completely sealed.