Black Cherry Jam
By: Sheri Wetherell
Published: Friday, December 10, 2010 - 1:02am

Ingredients




4 cups Sugar
1 3/4 cups Pectin
4 pounds Dark sweet cherries
2 tablespoons Kirsch

Preparation

1 In a large pan dissolve the sugar in the apple pectin over low heat, stirring occaisionally to keep the sugar from sticking. Pit the cherries . Tie several of the pits in a piece of cheesecloth and crack them with a rolling pin. Add the cheesecloth bag to the pan. Bring the syrup in the pan to a boil and add the pitted cherries. Bring the syrup back to a boil, cook the mixture rapidly for 15 minutes or until the jellying point is reached. 2 Let it cool for 15 minutes. Discard the bag of pits. Stir in the kirsch. 3 Ladle the jam into warm sterilized jars and seal.