Last summer, we were overwhelmed with the harvest (as usual!), and so rather than canning our sour cherries at that time, we just put the pitted and washed cherries into the freezer, with thoughts of making sour cherry jam sometime during the winter months. Well, that time has come. Today I pulled out one of the bags of frozen sour cherries and made jam. In addition to the two bags of sour cherries still in our big freezer (above), there is another big bag in our kitchen freezer. Plus the bag that I just made into jam! So many cherries.... Usually I make jam using Pomona's Pectin since it requires a lot less sugar, but today I discovered I didn't have enough of it in the cupboard. But I did have some Ball pectin that says it's "Low or No-Sugar Needed Pectin". I hadn't tried this before and don't even remember buying it, but I must have because there it was in the cupboard. It hadn't even been opened. Most excellent , I thought, and proceeded to