Cherry Jam

The jars of cherry jam were finally moved to the food storage room this week after sitting on the counter for a couple of days. I was in no hurry. I love seeing them there all lined up on a dish towel. So pretty. 

People asked how we made it, so here you go: 

Place 4 cups of chopped, pitted cherries in a good pot. Add 1 full box of Sure Jell pectin and up to one teaspoon of lemon juice and stir well. Bring to a rolling boil on medium high heat. Add 5 cups granulated white sugar Bring to a full rolling boil again and boil for one minute. {Place in clean, hot jars and top with hot lids. Process in boiling water for 5 minutes. Remove. Label and Enjoy