Cherry Jam

Ingredients

• 1 pound Fresh red cherries (Choose ripe, red fruit.)
• 1 pound Granulated sugar (Use equal weight to the pitted fruit.)
• 1 cup Fresh grape juice (Originally '1/2 pint'. Extracted from fresh black or green grapes. Optional but recommended for softer fruit texture.)

Instructions

1. 1Select fresh, ripe red cherries. Remove the stems and wash them lightly. Instead of using a knife, use your fingers to split the cherries lengthwise into two parts and remove the pits.
2. 2If using grape juice (which makes the cherries softer and the jam superior), wash fresh black or green grapes, crush them, and strain the juice to obtain the required amount.
3. 3Weigh the pitted cherries (ensure you have 1 pound). Mix the cherries with an equal weight of sugar in a heavy-bottomed pot (traditionally a tin-lined vessel). If using grape juice, add it to the mixture now.
4. 4Place the pot on the stove over low heat. Cook uncovered, stirring frequently with a wooden spoon or non-reactive ladle to move the fruit from bottom to top without breaking the pieces. Continue cooking until the fruit is thoroughly soft and the syrup thickens to a thread consistency.
5. 5When foam begins to rise to the surface, skim it off. Shortly after skimming, remove the pot from the heat. Do not overcook, or the syrup will harden into candy upon cooling.
6. 6Allow the jam to cool completely. Once cold, pack into clean jars and seal.