Makes about 24 ounces of jam.
3 Cups Cherries, pitted and chopped
2 and 1/2 Cups Sugar
2 Tablespoons Honey
1/4 Cup Black Cherry Juice
1/4 Cup Lemon Juice
1/2 Teaspoon Black Pepper
1/2 Teaspoon Orange Blossom Water (can substitute rose water)
1 Packet Pectin (powdered)
Canning Jars, sterilized
Heat all the ingredients except the sugar and black pepper in a medium pot over low heat, stirring every couple minutes.
Once the mixture comes to a strong boil that does not cease when stirring, add the sugar and the black pepper and stir until fully incorporated. Allow the mixture to boil for three more minutes, then pour the jam into the canning jars and seal them tight with their lids.
Place the sealed containers in a pot of boiling water for 10 minutes, then remove them with tongs and allow to cool to room temperature before handling.