Ranier Cherry Jam (low sugar) with Pomona’s Pectin

It’s Ranier cherry season! Let’s make some delicious low sugar jam, using Pomona’s pectin. I’ll summarize the recipe and process here: Pit and chop about 2-1/2 lbs Ranier cherries (4 cups mashed fruit) Wash jars and prepare by simmering in water bath. (You will need about 10 quarter pint or 5 half pint jars.) Prepare calcium water per package directions. Add 2 tsp to fruit. Add citric acid to fruit (3/4 tsp) OR add 6 tbsp bottled lemon or lime juice to fruit if you don’t have powdered citric acid on hand. VERY IMPORTANT to acidify Ranier cherries for proper set and to prevent botulism. Measure desired amount of sweetener into separate bowl. You can use sugar substitute instead of sugar if you want to, thanks to Pomona’s Pectin this recipe will firm even without using sugar. Mix 2 tsp Pomona’s Pectin into your sugar or other sweetener. Bring fruit to a rolling boil. Add sweetener with pectin, stir continuously while returning to rolling boil. Remove from heat. Fill jars. Process in water bath for 10 minutes. Remove and allow to cool. Check seaks, wash jars, label and store in pantry.