Sweet Cherry Jam
- Sort, wash, stem, pit, and chop cherries. Measure 4 cups chopped cherries.
- In a 6- or 8-quart Dutch oven or kettle combine cherries, pectin, lemon peel, and lemon juice. Bring to boiling over high heat, stirring constantly. Stir in sugar. Bring to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.
- Immediately ladle jam into hot, sterilized half-pint canning jars*, leaving 1/4-inch head space. Wipe jar rims and adjust lids. Process jars in boiling-water canner for 5 minutes (start timing when water begins to boil). Remove jars from canner; cool on racks. Makes 6 half-pints (84 one-tablespoon servings).
From the Test Kitchen
On the wrong side of the wrapping paper, trace around the jar lid. Cut out a circle 1-1/2 inches beyond the pencil mark. Cut scallops along edge of paper. Clip into edges evenly every 3/4 inch, clipping only to the jar lid line. Place paper circle on lid, under ring, and adjust ring on top of jar. For the tag, cut a rectangle from coordinating paper. Punch stars in where desired. Punch a hole in one corner for ribbon tie. String ribbon through tag and tie around lid. If desired, include a glass jam serving dish and spoon with the gift.
Use bright-colored patterned origami papers for one-of-a-kind lid toppers.
Star-shape paper punch
Glass jam serving dish (optional)
Gold or silver serving spoon (optional)