Fresh Bing Cherry Jam - cooking recipe

Ingredients

4 cups pitted fresh bing cherries
2 cups sugar
2 tablespoons fresh lemon juice
1 pinch salt
3 tablespoons dry pectin

Preparation

Add the cherries, lemon juice, and salt to a slow cooker; stir gently; let stand for 15 minutes to dissolve the sugar.
Sprinkle with pectin.
Cover and cook on LOW for 2 1/2 hours, stirring twice during cooking.
Remove the lid, turn the cooker to HIGH and cook for 2-3 hours more, until the jam reaches your desired consistency.
Ladle the warm jam into clean spring-top glass jars (or use screw tops with new lids); let stand to cool.
Store, covered, in the refrigerator for up to 2 months.
Or spoon into small plastic storage containers and freeze for up to 2 months.