Chewrry jam with pectin

Name: Chewrry jam with pectin
Yield: 6 250ml jars servings
Cuisine: Accompaniment
Ingredients: 2 c cherries pitted, chopped; 4 c sugar granulated; 1 tsp Citric acid; 1 pectin; 200 ml water

6 250ml jars servings

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By Food24 January 17 2010

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Ingredients (5)

2 c	cherries — pitted, chopped
4 c	sugar — granulated
1 tsp	Citric acid
1	pectin
200 ml	water

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Method:

Combine chopped cherries, sugar and critic acid. Let stand 20 minutes, stirring occasionally. Combine pectin and water in a small saucepan. Bring to a rolling boil. Boil 1 minute, stirring constantly. Add pectin to fruit mixture; stir 3 minutes. Ladle jam into can or freezer jars, leaving 1/4″ headspace. Adjust rings and seals. let stand at room temperature until set, up to 24 hours. Follow jar manufacturer’s insert or pectin directions for the most up-to-date instructions for canning jams and jellies. Label and freeze.
Makes about 6 half-pint jars.