Evans Cherry Jam
4 cups (1 L) crushed pitted Evans cherries
1 pkg (57 g) Bernardin Fruit Pectin
2 tbsp (25 mL) lemon juice
5 cups (1.25 L) sugar
1 pkg (57 g) Bernardin Fruit Pectin
2 tbsp (25 mL) lemon juice
5 cups (1.25 L) sugar
Combine cherries and lemon juice in a Dutch oven. Gradually stir in Bernardin Fruit Pectin until dissolved.
Place Dutch oven over high heat. Bring mixture to a full rolling boil, stirring constantly. Stir in sugar.
Continue to stir and cook over high heat until mixture returns to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Stir and skim foam for 5 minutes. Pour into hot sterilized jars, leaving 1/4 inch (6 mm) headspace. Wipe jar rims thoroughly with a clean damp cloth. Seal and process in a boiling water bath for 10 minutes. Makes 6 cups (1.5 L).
Place Dutch oven over high heat. Bring mixture to a full rolling boil, stirring constantly. Stir in sugar.
Continue to stir and cook over high heat until mixture returns to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Stir and skim foam for 5 minutes. Pour into hot sterilized jars, leaving 1/4 inch (6 mm) headspace. Wipe jar rims thoroughly with a clean damp cloth. Seal and process in a boiling water bath for 10 minutes. Makes 6 cups (1.5 L).