Cherry Jam

1. 1

   Pit the cherries and put them in a saucepan with the water and bring to a simmer over medium heat.

2. 2

   Reduce the heat and continue to simmer until the cherries start to soften, about 4 minutes.

3. 3

   Mix the sugar and pectin together and add to the cherries along with the vinegar.

4. 4

   Stir until the sugar dissolves.

5. 5

   Turn up the heat and bring to a boil.

6. 6

   Boil until the jam reaches 220F.

7. 7

   Pour into a clean jar and let cool.

8. 8

   This will keep in the refrigerator for 2 to 3 weeks.

No additional tips available.