Cherry Jam

Ingredients

• 2 cups granulated sugar
• 4 cups pitted fresh bing cherries
• 2 Tablespoons fresh lemon juice
• 3 Tablespoons dry pectin
• 1 pinch salt
• (Makes about 5 cups)

Directions

1. Combine the cherries, salt and lemon juice to a slow cooker; stir gently.
2. Allow to stand for 15 minutes to dissolve the sugar.
3. Sprinkle with pectin.
4. Next cover and cook on LOW for 2 1/2 hours, stirring twice during cooking.
5. Turn the cooker to HIGH, remove the lid, and cook for 2-3 hours more, until the jam reaches the consistency you desire.
6. Spoon the warm jam into either clean screw top glass jars with new lids, or spring-top glass jars and let stand to cool.
7. Store, covered, in the refrigerator for up to 2 months.
8. Alternatively you can spoon the jam into small plastic storage containers and freeze for up to 2 months.