Black Cherry Jam

4 c Sugar
1 3/4 c Pectin
4 lb Dark sweet cherries
2 tb Kirsch

In a large pan dissolve the sugar in the apple pectin over low heat, stirring occaisionally to keep the sugar from sticking. Pit the cherries . Tie several of the pits in a piece of cheesecloth and crack them with a rolling pin. Add the cheesecloth bag to the pan. Bring the syrup in the pan to a boil and add the pitted cherries. Bring the syrup back to a boil, cook the mixture rapidly for 15 minutes or until the jellying point is reached. Let it cool for 15 minutes. Discard the bag of pits. Stir in the kirsch. Ladle the jam into warm sterilized jars and seal.

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