Prep 20 mins
Cook 30 mins
(Makes four to five 4 oz. jars) The spices really make this jam special. This is the recipe to make if you don't have a ton of cherries or you don't need 12 jars of jam. Note: Test your jam for desired consistency before you pour into jars. Sometimes you may have to cook longer than 1 minute at the end to get it right. Pouring a little hot jam onto a cool plate usually will give you a good indication of doneness.
- Pit cherries, then process cherries and their juice in a food processor or chop finely by hand.
- Pour cherries and lemon juice into a non-reactive saucepan and bring to a boil, stirring frequently.
- Stir in cinnamon, cloves, and salt.
- Gradually stir in pectin with a whisk. Bring mixture to a full boil, stirring constantly.
- Add in the sugar, stirring to dissolve.
- Return to a boil, boil hard 1 minute, stirring constantly.
- Remove from heat.
- Skim foam from top with a slotted spoon.
- Pour carefully into 4 oz. jars.
- Wipe rims of jars, place lids on and screw bands on just finger tight.
- Process sealed jars in a hot water bath canner for 10 minutes to seal.
- Place jars onto a dishcloth-covered countertop or cutting board to cool.
- Do not move the jars until they are cooled.
- After they are cooled, test the seals by pressing the center of lid with your finger. If the lids springs up when you lift your finger, it is NOT sealed. Refrigerate any unsealed jars of jam and use them within a few days. Sealed jars are good stored in a dry place for up to a year.