Bing Cherry Jam Recipe

How to make it

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• Let me start by saying - Sure Jell Pectin doesn't list Bing Cherry Jam on their instruation sheet. They do list Sour Cherry - so I used the instructions from Ball Pectin and used Sure Jell Pectin. It turned out great. Just wanted to mention this in case someone else beside me runs into this problem. I spent a good hour on the internet with Sure Jell trying to find out why and never did.
• Here are the instructions:
• Place 6 clean 1/2 pint mason jars in a boiling water canner; fill with water, cover and boil hard 10 minutes to sterilize jars. Warm lids 5 minutes or longer – to soften sealing compound. Keep jars and lids in warm to hot water until ready to use.
• Wash, stem, pit and slice cherries; set aside.
• Measure sugar; set aside.
• Measure 4 cups prepared cherries and lemon juice into a large, deep stainless steel saucepan. Whisk in Fruit Pectin until dissolved. Add butter and stir.
• Stirring frequently, bring mixture to a boil over medium high heat. Watch because it can burn very easily..
• Add sugar. Stirring constantly, return mixture to a full rolling boil; boil hard 1 minute. Remove from heat; skim foam off surface if there is any.
• Ladle jam into a hot sterilized jar to within 1/2 inch of top rim (headspace). Wipe jar rim removing any stickiness with a clean damp cloth. Center lid on jar; apply screw band securely until fingertip tight. Do not overtighten. Place jar in canner. Repeat for remaining jam.
• Cover canner; return water to a boil. At altitudes up to 1000 ft, process – boil filled jars – 5 minutes. Remove jars without tilting. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed lids curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store in a cool, dark place.
• * Makes about 6-7 each 1/2 pints.