I almost always use this formula, with a few exceptions—such as for sour cherry jam. It results in a fruit ... Combine all the ingredients in a large, wide pot (I use an All-Clad 8-quart pan).

Both types can be used for making cherry jam, but both are low in pectin. This recipe uses jam sugar, which has added pectin and citric acid to help the jam set. Rinse the cherries, then remove ...

Remove the stones from the damsons and pop them into a large stock pot or jam making pan. (If you are using frozen damsons, let them thaw partially, then remove them with a cherry pitter).