Ingredients:

  • 4 cups fresh cherries, pitted and halved
  • 2 cups granulated sugar
  • 1/4 cup lemon juice
  • 1/2 teaspoon vanilla extract (optional)
  • Water (for canning process)
  • 4 half-pint canning jars with lids and rings

Instructions:

  1. Sterilize jars and lids in boiling water for 10 minutes.
  2. In a large pot, combine pitted cherries, lemon juice, and sugar. Stir well and let sit for 10 minutes to macerate.
  3. Heat mixture over medium-high heat. Bring to a simmer, stirring frequently. If desired, mash cherries gently with a potato masher for a smoother jam.
  4. Continue cooking
  5. Pour the hot jam into prepared jars using a funnel, leaving a 1/4 inch headspace. Wipe the rim of each jar clean.
  6. Place lids on jars and screw on rings until they are fingertip-tight. Process jars in a boiling water bath for 10 minutes.
  7. Remove from water bath, allow to cool completely on a clean kitchen towel. Check seals after 24 hours, store sealed jars in a cool, dark place.