Cherry Jam

Ingredients:

2 1/2 pounds fresh tart cherries, pitted

1 package (1.75 ounces) powdered fruit pectin

1/2 teaspoon butter

4 3/4 cups granulated sugar

Directions:

In a food processor, finely chop the cherries in batches. Transfer to a Dutch oven; stir in pectin and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar and return to a full rolling boil. Boil for 1 minute, stirring constantly.

Remove from heat; skim off the foam. Ladle hot mixture into hot sterilized half-pint jars, leaving a 1/4" headspace. Remove air bubbles, wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.

Yields: 6 half-pint jars