Cherry Jam

Today Greg and I canned 12 jars of cherry jam. We bought 25 pounds of bing cherries at a dollar a pound. We froze 4 quart bags, saved about 10 pounds to eat fresh, and made jam out of the rest.
The ingredients are simple, for each batch you need 4 cups of pitted, chopped cherries, 1/4 cup lemon juice, one box of pectin and 5 cups of sugar.
When you buy the box of pectin the recipe is in the box and the instructions. You water bath the jam for 5 minutes, remove from canner and let jars cool. While one batch is in the canner you can be getting the next batch ready.
It's satisfying to see the fruits of our labors.