Step 1

Pit your cherries and chop into small chunks, add all the chopped cherries and any juice released from chopping into a large, wide pot.

Step 2

Add the lemon juice, vanilla bean and seeds, pectin, and ¼ cup of sugar to the cherries and stir to combine.

Step 3

Heat over high heat while stirring gently until it comes to a complete full boil that doesn’t stop even while you stir.

Step 4

Add the remaining sugar and continue to stir gently until the jam returns to a full boil again that doesn’t stop as you stir.

Step 5

Once it hits that full boil, time the jam for exactly 1 minute, continuing to stir. Then remove from heat.

Step 6

If not canning your jam, allow to cool slightly then place in storage jars or containers and allow to cool further then seal and refrigerate for up to 1 month.

Step 7

Before beginning to cool your jam, fill your canning pot with enough water to cover your jars by 1 inch and bring to a boil over high heat.

Step 8

Before your jam is finished cooking, place place your open jars into the pot of boiling water to heat them up.

Step 9

Remove from water after a minute or so and flip upside down onto a towel. Use your jar clamps and hand protection as the jars will be hot.

Step 10

When your jam is finished cooking, flip jars right side up and use your funnel and ladle to fill each jar, leaving only ¼ inch of space between the rim and jam.

Step 11

Wipe rims clean with a damp paper towel then dry them before placing your seals.

Step 12

Use your hand protection to place the seals and screw on the lids as tightly as possible. Submerge the jars in the boiling water and allow to sit in boiling water for 10 minutes.

Step 13

Remove from water and let the jars sit at room temperature until the lids have popped, so the lid doesn’t click or move when you press on the middle. When the jars have popped and cooled, store in a cupboard for up to 18 months. Once opened, refrigerate and use in 1 month.