Cherry Vanilla Jam
From Ball Fresh Preserver, Yesterday on Tuesday

MAKES 4 (½-PT) JARS

Ingredients:

  • 4 cups of chopped cherries
  • 2 Tbsp. bottled lemon juice
  • 1 cup of water
  • 3 Tbsp. Ball® Classic Pectin
  • 1 Tbsp. ground cinnamon
  • 1 Vanilla Bean, scraped
  • 2 cups sugar

 Instructions:

  1. Combine chopped cherries and lemon juice.
  2. Combine prepared fruit, water, cinnamon, vanilla and Ball® Classic Pectin in a 6-qt.stainless steel or enameled Dutch oven.
  3. Bring mixture to full rolling boil that cannot be stirred down, over high heat, stirring constantly.
  4. Add sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard for 1 minute. Reduce heat and simmer, uncovered for 10 minutes.
  5. Ladle hot jam into a hot jar, leaving ¼-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling-water canner. Repeat until all jars are filled.
  6. Process jars for 10 minutes, adjusting for altitude. Turn off heat; remove canner lid, and let jars stand 5 minutes. Remove jars and cool.
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