Sweet Cherry Jam - different and so tasty!

Darrell found this recipe referenced several places on the Internet - if you like sweet cherries, you will love this jam recipe!

Traditional Cherry Jam
(from the Ball Complete Book of Home Preserving)
4 c sweet cherries, pitted & chopped (about 2 lbs)
1/4 c lemon juice
1/2 t cinnamon
1/2 t ground cloves
1 package (1.75 oz) powdered pectin
5 c sugar
Prepare the jars & lids for canning. Jars should be boiled in water for 20 minutes & lids for 5 minutes.
In a large enamel or stainless steel saucepan combine the cherries, lemon juice, cinnamon & cloves. Whisk in the pectin until completely dissolved. Turn heat to high & bring to a boil. Stir in the sugar all at once. Return to a boil. Boil hard while stirring for 1 more minute. Remove from heat & skim of foam.
Ladle into eight hot sterilized half-pint jars leaving about 1/4-inch headroom. Clean off the tops of the jars & cover with a lid. Close with a neckband & finger-tighten. Process in boiling water for 10 minutes. Turn off heat & let sit for 5 minutes. Remove jars from the water to a heat-proof surface & let cool for 12 - 24 hours (do not dry jars). Check to make sure the top of the jar has been drawn downwards, creating a seal. If it hasn't either reprocess that jar or store it in the fridge to be eaten within 3 weeks. Remove the neckbands & store jam in a cool dark place.

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