2 quarts (about 1 1/3 kilo) sour cherries, pitted
scant 3 1/2 cups (685 grams) granulated natural cane sugar
Lemon rind cut from 1/2 a lemon, with the white pith intact
Prepare your canning jars by cleaning them in very hot, soapy water. Be sure to give them ample time to air dry completely. This batch will yield 2 1/2 pints in total.
Add the cherries, sugar, and lemon rind to a deep pot (I use a 6-quart stock pot). Bring to a boil, and cook for 45 minutes, stirring and skimming off the foam every 10 to 15 minutes. Reduce the heat to a very vigorous simmer (bubbles constantly popping to the surface). Cook for 10 more minutes, stirring constantly, until the jam begins to thicken. Don’t worry that it seems a bit runny; it’ll thicken as it cools.
Place a wide-mouth funnel into one of the jars. Ladle in the jam, leaving 1/4-inch head space. Repeat with the remaining jars. Place the lids on top, screw closed tightly (use a towel as the jars will be very hot). Turn the jars upside down, and let cool completely. Will last stored, unopened, for at least six months (though I’ve kept my jams all the way until the following summer).
Serving size: 2 teaspoons = 1 WW point