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PREPARATION:Combine chopped cherries, sugar and critic acid. Let stand 20 minutes, stirring occasionally. Combine
pectin and water in a small saucepan. Bring to a rolling boil. Boil 1 minute, stirring constantly.
Add pectin to fruit mixture; stir 3 minutes. Ladle jam into can or freezer jars, leaving 1/4"
headspace. Adjust rings and seals. let stand at room temperature until set, up to 24 hours. Follow jar manufacturer's insert or pectin directions for the most up-to-date instructions for canning jams and jellies.
Label and freeze. Makes about 6 half-pint jars.
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