Cherry Jam

• 1 3/4 pounds (794g) sour cherries
• 1/2 cup (120g) water
• 1/3 cup plus 2 tablespoons (90g) sugar
• 4 teaspoons (9.5g) powdered apple pectin
• 2 tablespoons plus 2 teaspoons (25g) raspberry vinegar

1. Pit the cherries and put them in a saucepan with the water and bring to a simmer over medium heat.
2. Reduce the heat and continue to simmer until the cherries start to soften, about 4 minutes.
3. Mix the sugar and pectin together and add to the cherries along with the vinegar.
4. Stir until the sugar dissolves.
5. Turn up the heat and bring to a boil.
6. Boil until the jam reaches 220F.
7. Pour into a clean jar and let cool.
8. This will keep in the refrigerator for 2 to 3 weeks.

water, sugar, powdered apple, raspberry vinegar

Taken from www.epicurious.com/recipes/food/views/cherry-jam-376898 (may not work)