Recipe for homemade Cherry jam
If we're talking sweet cherries, here's my recipe. This makes a lot, so if you don't plan to can, cut it in half or quarters. It will keep in the fridge for several weeks.
Bing Cherry Jam
9 cups pitted cherries
5 cups sugar
1 package "low sugar" pectin
Juice of one lemon
Pulse the cherries (in several batches) in the food processor. I keep them a bit chunky.
Mix the sugar, pectin, lemon juice and 1/2 cup water in a large pot. Heat almost to a simmer, then add the cherries. Cook, skimming off the foam, until it is the consistency you want. This usually takes only a few minutes after it reaches a boil.