Fresh Bing Cherry Jam

The hardest part is pitting the cherries. Cover up because you will get splattered.

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.

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.

bing cherries, sugar, fresh lemon juice, salt, dry pectin