This comes from a large lot of old recipe clippings for pickles, jams, jellies, relishes and more. Date is unknown but the recipes in this lot suggest 1940s through to the 1960s. Recipe is typed below as-is.

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.

Recipes for Your Scrapbook
By Mrs. Harvey F. Rostiser.

This delicious preserve is made with sweet cherries, either white black.

SWEET CHERRY JAM

4 cups pitted sweet cherries
4 cups sugar
1/2 cup unstrained lemon juice

Put cherries and sugar in alternate layers in a large preserving kettle. Let stand four hours or overnight. Place on stove and let come to a full rolling boil; boil hard eight minutes. Add lemon juice. Bring to a full boil again and boil two minutes. Turn into hot sterilized jars and seal at once. Makes three half-pints.