Cherry Jam - Basic Recipe
·Pit and cook
Pit the cherries and place them in a pot over low heat on the stove. If you're worried they might catch on the bottom, you can add a splash of water, but really just 50–100 ml.
Blend
Cover the pot with a lid and let it bubble away for about 20 minutes. Remove the lid, then mash with a potato masher or blend with a stick blender, depending on whether you want chunks of fruit in your jam or not.
Let it thicken
Mix the sugar with the pectin and stir it quickly into the fruit mixture. Combine thoroughly and cook for another five to ten minutes. The jam will start thickening right away.
Fill the jars
Pour the jam into prepared jars that have been thoroughly cleaned and warmed. Seal with lids and let cool, or, if you like, process further in a pot or oven for extra-safe canning.