I got busy yesterday and made 9 half-pints of cherry jam. I am still frustrated by the lack of a recipe that is usable. Even on the packages of SureGel it said to use 4 cups of cherries, but then take the pits out!! So how much space do pits take?? Anyway, I did my usual guessing but did a couple of things different this time: I added a bit more SureGel and I cooked the cherries to 220 degrees since I was now the owner of a candy thermometer. I tired their methods of testing the gel by putting some on a really cold plate, but that did not seem to help. Anyway, I cooked it a bit longer and threw in another half cup of sugar, and then put it in jars and processed it. Only 7 jars fit into my small canning pot, so put last two in refrigerator to use right away.
I did not finish until almost midnight, although that included doing dishes and cleaning up the whole mess I had made. The good news is that in the middle of the night, I checked the two jars in the refrig and they had gelled!!! Yea! And this morning, the jars that I had processed last night also look as if they have gelled. Double yea!!
Going to make another batch today since I still have extra cherries and more jars. It is all mixed up, ground with my immersion blended, and ready to start boiling. Then will put it in jars for processing and keep my fingers crossed.
By the way, I know some of you are diabetic or at least going low on sugar. Sure Gell now has a pink box of pectin that is especially made for low or no sugar jam. There are also recipes online for people wanting to make low sugar jam. That is a way to use your excess produce and to make something sweet you can eat.