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

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

Uncooked Cherry Jam.

2 cups pureed sour cherries (measured after grinding)
4 cups sugar
1 package powdered pectin
1 cup water

Grind the cherries with the fine blade of the food chopper or use an electric blender. Stir the sugar into the cherries. Let stand about 20 minutes, stirring occasionally. Stir the pectin into the water; bring to boiling and boil rapidly for 1 minute, stirring constantly. Remove from stove; add cherries and stir about 2 minutes. Pour into jelly glasses. Cover and let stand at room temperature 48 hours or until jellied. Seal with paraffin and store in freezer. Or, it will keep several weeks in refrigerator. Makes about 6 glasses.

To use liquid pectin for this jam, omit powdered pectin and water and use one-half bottle of liquid pectin (1/2 cup). No cooking necessary.