Instructions: Wash and dry fruit. Pit, if necessary. Chop. Crush in large bowl using potato masher. Add sugar and lemon juice. Stir to combine. (Note: If using sour cherries, increase sugar to 3 cups.) Let stand for 30 minutes.

In small saucepan, stir pectin into cold water. Bring to a full boil. Cook for 1 minute. Pour into fruit mixture. Stir for 3 minutes, or until well combined and cooled.

Ladle jam into hot, sterilized jars. Wipe rims. Seal with lids. Let stand at room temperature for 24 hours. Place in freezer for up to 1 year. Defrost. Store in the refrigerator.

This recipe yields 5 half-pint jars.

Yield: 5 half-pints

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