Created by ssej1078 on July 10, 2018
Step 1: Rinse thirteen 1-cup plastic containers and lids with boiling water.
Step 2: Dry thoroughly.
Step 3: In a blender or food processor, cover and process fruits and cherry juice in batches until smooth.
Step 4: Transfer to a large stockpot;
Step 5: Stir in pectin and bring to a rolling boil over high heat, stirring frequently.
Step 6: Add sugar and return to a rolling boil.
Step 7: Boil 2 minutes, stirring constantly.
Step 8: Remove from heat.
Step 9: Immediately fill all containers to within 1/2 in. of tops.
Step 10: Wipe off top edges of containers with white vinegar
Step 11: Immediately cover with lids.
Step 12: Let stand at room temperature 24 hours.
Step 13: Jam is now ready to use.
Step 14: Refrigerate up to 3 weeks or freeze up to 1 year.
Step 15: Thaw frozen jam in refrigerator before serving.