Marmellata di ciliegie della Columbia Britannica

Place cherries, apple juice, lemon juice, and pectin into a large saucepan over medium heat; bring to a boil, and mix in the sugar. Cook the jam at a rolling boil for 2 minutes, stirring constantly. Remove from heat and skim off any foam.

Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the cherry jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes, or the time as recommended by your county Extension agent.

Togliete i barattoli dalla pentola e disponeteli su una superficie di legno o ricoperta da un panno, a qualche centimetro di distanza l'uno dall'altro, finché non si saranno raffreddati. Una volta raffreddati, premete la parte superiore di ogni coperchio con un dito, assicurandovi che la chiusura sia ermetica (il coperchio non deve muoversi né verso l'alto né verso il basso). Conservate in un luogo fresco e buio.