Cherry Jam (tart) Recipe

Wash, remove stems and pits, and cut into quarters. Combined cherries, lemon juice, and pectin in a medium saucepan, mix well. Add butter and bring to a boil over high heat, stirring constantly. Add sugar all at once and bring back to a hard boil. Boil hard for (1) minute, Skim off foam with a metal spoon, if necessary. Ladle into very hot sterilized jars leaving 1/4" head space. Wipe rims and threads with a damp cloth. Tighten rings and lids. Place on a towel and let stand over night to cool. Check seals and store in a cool dry place. Shelf life is one year and, refrigerator life is six months.