Cherry Jam with Merlot

Steps

1. In a large pot, fill water and bring it to a boil. Once your water is boiling, place your jars in the water for 10 minutes. Let it sit for a minute and take it out and place it on a clean towel.
2. The same way, you should sterilize the jar funnel and ladle as well. Now, let’s get to cooking- wash and pit the cherries.
3. Chop them in half. Once you’ve chopped all the cherries, place the cherries, sugar, wine and lemon juice in a large, bottomed pot with a candy thermometer already attached.
4. Bring it to a boil, stirring often. Make sure you skim any foam that forms. Once the temperature reaches 104 Celsius, add the pectin and stir until it is dissolved. Bring it to a boil for a minute and then immediately take it off the heat.
5. With the jar funnel, ladle the jam into the jars. Leave at least an inch on top empty. Place the lid on, make sure it’s securely closed.
6. Place it on the jar rack and lower the rack into boiling water. Make sure the water covers the jars by only 1-2 inches.
7. Boil for 15 minutes, and then carefully remove them with a jar lifter. Keep the jars on a towel and leave them untouched for at least 48 hours.
8. Once the jars have been thoroughly cooled, test the lids to make sure they don’t give away air when pressed in the center. If they do, either place them in the fridge or can it again. Store in a cool dry place and enjoy!