5 Cups Ranier Cherries ( you can also use bing) Pitted and smashed with glass bowl or masher. I used straw to pit cherries.
2 TBSP Lemon Juice
2 TSP Pure Vanilla
1 pouch (1.75 oz.) Pectin
1/2 TSP Butter
4 Cups Sugar
Add fruit, vanilla and lemon juice to a heavy pot over medium high heat. Stir in pectin and add butter to cut back on foaming. Bring mixture to a full boil. Add sugar. Stir to dissolve sugar and bring to a full rolling boil. Cook 1 minute. Remove pot from stove. Fill sterilized jars and process in a hot water bath according to safe canning practices. See below how to sterilize jars and prepare jam.
I like the small 4 oz. jars. This recipe filled 12- 4 oz. jars.
Sterilize jars by boiling in large pot of water and keep warm until ready to fill. Once jars are filled boil in large pot for 10 minutes.
Material I used for this project:
- Kerr 12-4 oz. jars (https://amzn.to/2zOyFfj)
- Pectin (https://amzn.to/2NrYDaF)