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Cherry Freezer Jam
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2 cups finely chopped cherries
4 cups sugar
1 tsp. citric acid
1 pkg. powdered pectin
3/4 cup water
Combine apricots, sugar & critic acid. Let stand 20 minutes, stirring occasionally.Combine pectin & water in a small saucepan. Bring to a rolling boil. Boil 1 minute, stirring constantly. Add pectin to fruit mixture; stir 3 minutes. Ladle jam into can or freezer jars, leaving 1/4" headspace. Adjust two-piece caps. let stand at room temperature until set, up to 24 hours. Label and freeze.
Yield: about 6 half-pints
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