Sour cherries
Sugar

Wash and drain sour cherries.

Remove the pits from the sour cherries.

Measure the amount of de-pitted sour cherry pulp you have, and then measure an equal amount of sugar.

Mix sour cherry pulp with sugar.

Place in a large pan and bring to boil.

Simmer for 3 to 4 hours, or until the jam is nicely thickened. Stir often to avoid burning.

The photo was taken by Mary Melfi; the sour cherry jam was made by Joanne Alfieri and Peter Gasparrini.

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