"Remember when...

you were a kid and your mom used to drop you off at the movies with a jar of jam and a little spoon?" If you know this TV quote, we could be good friends. If you utter these words randomly and without relevance, we're definitely kindred spirits.

Some might think that purchasing over 10 lbs of cherries might be excessive. Perhaps it is, but for those of us who are produce obsessed, it's actually pretty par for the course....visions of jam dance through our head. Pitting pounds and pounds of cherries is not fun, but with 6 jars of cherry preserves waiting at the end of the work, it was more than worth the effort. And the best part? Ball makes a "No Sugar Needed" variety of fruit pectin that allows you to add sugar to your taste preference. I will take that over equal parts sugar and fruit anyday...even if you lose some of the color vibrancy without the sugar.

The pectin calls for a neutral juice--like apple or white grape. I grabbed a bottle of straight black cherry juice and all the fabulous juicy flavors allowed me to get away with just 1/4 cup of sugar. This pectin rocks the most-and I've never had it fail to set. Thank you Ball.

Cherry Jam

3 lbs pitted cherries

1 cup unsweetened white grape, apple or cherry juice

2 tbsp lemon juice

1 box No Sugar Needed Fruit Pectin

sugar to taste

1. Chop 3/4 of the cherries in quarters

2. Prepare empty jars and lids by simmering in water

3. Combine cherries and juice in a 6-8 quart pan. Gradually stir in pectin. Add 1 tsp butter to prevent foaming (if desired).

4. Bring mixture to a full rolling boil, stirring constantly. Cook for 5 minutes.

5. Add sugar ( I used 1/4 cup of turbinado sugar) and return to full boil. Cook 3 additional minutes.

6. Fill sterilized hot jars leaving 1/4 inch head room. Wipe rim clean if necessary and top with sterilized hot lid. Top with band and screw fingertip tight.

7. Place filled jars in canner and ensure water covers top of jars by 1-2 inches.

8. Process for 20 minutes (10 mins at sea level)

9. Turn off heat and let sit 5 minutes. Remove jars and allow to cool. Retighten bands if necessary.

10. Test seal by pushing on lid after jam is completely cool. If it does not flex up and down, it is sealed. If a lid is not sealed within 24 hours, refrigerate immediately or reprocess with new lid.