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1
Place the cherries, sugar, apple, lemon juice, and salt in a large pot over medium heat, stir to mix, and bring to a boil.
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2
Reduce the heat to a low boil and simmer for about 1 hour, stirring occasionally, until the mixture is thick and syrupy and reaches the setting point (see Know-how, below).
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3
If preserving the jam, sterilize four 1-pint heat-tempered canning jars (see Know-how, page 291).
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4
For refrigerator jam, let cool slightly and refrigerate in airtight containers until ready to serve, or for up to 1 month.
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5
For preserved jam, pack the hot fruit in the sterilized jars and seal using the hot-pack method (see Know-how, page 291).
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6
Let cool to room temperature, check the seal, and store in a cool, dark place until ready to serve, or for up to 6 months.
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7
Refrigerate after opening.
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8
When making fruit jam, the setting point is the temperature (usually around 220F) at which the jam thickens sufficiently to set up rather than turn to liquid upon cooling.
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9
To test, either measure the temperature with a candy thermometer or spoon a small amount of jam onto a plate and let cool slightly.
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10
Run your finger through the middle of the jam; if the two halves remain separate, it has reached the setting point.
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11
If not, boil for another 3 to 5 minutes and test again.
