Heat cherries slowly in covered saucepan until skins soften slightly. Add sugar and lemon juice, mixing well. Cook briskly for 15 minutes or to 218 degrees F on thermometer. Chill in refrigerator overnight. Bring jam to a boil. Boil for 1 minute. Pour into hot sterilized jars leaving 1/2 inch headspace; seal. Process in boiling water bath for 5 minutes. Makes 4-5 8 oz. jars.
By Robin from Washington, IA
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