Summer Cherry Preserve

Combine cherries, apple juice, lemon juice, and pectin in a large saucepan over medium heat; heat the mixture until it reaches a boil and then add sugar. Cook the jam at a rolling boil for 2 minutes, stirring constantly to prevent scorching. Remove from heat and carefully scrape off any foam that forms on the surface of the jam.

Next, prepare the jars by submerging them in boiling water for at least 5 minutes to ensure they are properly sterilized. Fill the hot, sterilized jars with cherry jam, leaving about 1/4 inch of space at the top. Use a knife or thin spatula to gently remove any air bubbles that may have formed during filling. Wipe the rims of the jars with a damp paper towel to remove any residual food particles. Finally, place the lids on top of the jars and screw them on tightly.

To ensure the jam is properly sealed, create a rack at the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil over high heat, then carefully lower the jars into the pot using a jar holder or lifting device. Leave about 2 inches of space between each jar to allow for expansion during cooling. If necessary, add more boiling water to the pot until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process the jars for 15 minutes, or as recommended by your local county Extension agent.

Once the processing time has elapsed, carefully remove the jars from the stockpot and place them on a cloth-covered or wood surface, leaving several inches of space between each jar to allow for cooling. Allow the jars to cool completely before checking the seals by pressing the top of each lid with your finger. If the seal is tight, the lid should not move up or down at all. Store the sealed jars in a cool, dark area to preserve their quality.