- Prep: 12 hr 25 min
- Cook Time: 20 min
- Total: 12 hr 45 min
Sour Cherry Jam tastes like a summer's day when spread on breakfast toast.
- 5 cups fresh sour cherries, pitted
- 5 cups sugar
- 2 tablespoons lemon juice
- Heat cherries slowly in covered saucepan until skins soften slightly. Add sugar and lemon juice, mixing well. Cook briskly for 15 minutes or to 218 degrees F on thermometer. Chill in refrigerator overnight.
- Bring jam to a boil. Boil for 1 minute. Pour into hot sterilized jars leaving 1/2 inch headspace; seal. Process in boiling water bath for 5 minutes. Yields 4 to 5 8 ounce jars.