Instructions: Sort, wash, stem, pit, and chop cherries. Measure 4 cups chopped cherries.

In a 6- or 8-quart Dutch oven or kettle combine cherries, pectin, lemon peel, and lemon juice. Bring to boiling over high heat, stirring constantly. Stir in sugar. Bring to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.

Immediately ladle jam into hot, sterilized half-pint canning jars*, leaving 1/4 inch headspace. Wipe jar rims and adjust lids. Process jars in boiling-water canner* for 5 minutes (start timing when water begins to boil). Remove jars from canner; cool on racks.

Makes 6 half-pints (84
one-tablespoon servings).

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.