4 c. pitted, chopped sweet or sour cherries
1 pkg. powdered pectin
1/4 c. lemon juice (use only with sweet cherries)
5 c. sugar

Combine cherries, pectin and lemon juice (if needed) in a large sauce pot. Bring to a boil over high heat, stirring constantly. Add sugar. Bring to a full rolling boil; boil hard for 1 minute, stirring constantly. Skim foam. Pour, hot into hot jars, leaving 1/4 inch head space. Adjust caps. Process 10 minutes in boiling water bath. Makes about 6 or 7 half pints.