Cherry Jam With Powdered Pectin

4 cups ground or finely-chopped pitted cherries (abt 3 lbs or 2 one-quart boxes of sour cherries)
1 package powdered pectin
5 cups sugar

To prepare fruit. Sort and wash fully ripe cherries; remove stems and pits. Grind cherries or chop fine.

To make jam. Measure prepared cherries into a kettle. Add pectin and stir well. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface.

Add sugar, continue stirring, and heat again to a full bubbling boil. Boil hard for 1 minute, stirring constantly. Remove from heat; skim.

Pour immediately into hot, sterile canning jars to 1/4-inch from top. Seal and process 5 minutes in boiling water bath.

This recipe yields 6 half-pint jars.

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