Step 1

Wash jars, bands, and lids well. Place jam jars in water bath canner filled 1/2 way with water. Bring water to a rolling boil. Turn off the burner and leave jars in canner until ready to use.

Step 2

Place lids and bands in water in a small saucepan and heat until water simmers. keep lids & bands in warm water until ready to use.

Step 3

If using fresh cherries, pit before adding to a large saucepan. If using frozen measure and just pour right in.

Step 4

Add lemon juice and calcium water and blend in well.

Step 5

In a bowl add allulose and pectin and blend well.

Step 6

Heat the cherries in the saucepan over medium heat. As they start to soften, mash with the back of a fork, or use a potato masher. I like to leave a few whole cherries in my jam, but mash to the consistency that you like. Bring cherries to a boil.

Step 7

Add pectin-sweetener mixture, continuing to mix for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Boil for 1 full minute once the jam reaches the boiling stage.

Step 8

Fill jam jars to ¼” to the top. Clean rims with a clean cloth. Add lids and twist bands until finger tight.

Step 9

Add jars to the water bath canner when the water in the canner reaches a full boil. Boil 10 full minutes (add 1 minute more for every 1,000 ft. above sea level).

Step 10

Remove from water. Let jars cool undisturbed for 24 hours.

Step 11

Test for seal, if a jar did not seal, you can reprocess it again in the canner for 10 full minutes, or add that jar to the refrigerator for up to 3 weeks.