Sunshine Cherry Jam

1. 1

   Pit the cherries, reserving 36 pits.

2. 2

   Place the pits in a towel and hit sharply with a hammer.

3. 3

   Remove the inner kernel from each pit.

4. 4

   Combine these kernels, 1/4 of the cherries, the corn syrup, and 1 cup sugar in a large pot and cook over medium heat, stirring constantly, until sugar dissolves.

5. 5

   Add remaining cherries and sugar and bring to a boil, stirring frequently so that the sugar does not burn.

6. 6

   Cook at a rolling boil for 12 minutes, remove from the heat and skim carefully.

7. 7

   Pour juice and cherries in a single layer into shallow pans, cover each with a pane of glass and insert a small paper wedge under the glass on each pan to allow air to circulate.

8. 8

   Stand pans in the sun for 3 days, or until liquid thickens.

9. 9

   Stir twice daily.

10. 10

    Pour into hot, sterilized jelly glasses and cover with a thin layer of melted paraffin.

11. 11

    When the paraffin has hardened, cover the glasses and store.

12. 12

    (If you do not have 3 consecutive days of hot sun, the juices will take longer to thicken but the end result will be the same.)

No additional tips available.