I saw a couple bags of organic bing cherries in my local grocery store and I knew they were calling my name. :) I try to snag as many bags as I can each year to make into jam.

To start, all those cherries must be cleaned and pitted. Not a fun job, but thankfully I have a very helpful and loving mama with very nimble fingers!

I won't show every step here as I did with the strawberry jam because it's basically the same process. The cherries had to be measured first, then the proper amount of calcium water added before mixing in the honey/pectin mixture. After that, it's all brought to a simmer.

The jars must be boiled before being filled with the hot jam.

Try to keep the jam well below the rim. You don't want to overfill the jars. Also, be careful there is no jam on the rim. This could cause the lid not to seal properly then the jam will spoil.

In the filled jars go for a nice hot bath. :) They need to simmer for 5 minutes.

Then they are removed to the counter to cool.

When they are completely cool, I label them for storage.