Cherry Jam

Place a small freezer-safe plate in freezer. Pulse cherries in a food processor until roughly chopped, 6 to 8 pulses. Stir together chopped cherries, sugar, and 3 tablespoons of the lemon juice in a large saucepan; bring to a boil over medium-high. Reduce heat to medium; simmer, stirring occasionally, until a thermometer inserted in mixture registers 220°F, 50 to 55 minutes.

Test whether jam has properly set: Place 1 teaspoon mixture onto chilled plate, and return to freezer for 1 minute. Push jam on plate with fingertip; if properly set, jam will wrinkle on surface. Also, jam should not slide off plate when turned sideways. (If jam has not yet set, continue cooking 5 minutes, then test again.)

Once jam is set, remove from heat. Add butter and remaining 1 tablespoon lemon juice; stir until butter has melted.

Spoon jam evenly into canning jars; let cool completely, about 30 minutes. Cover with lids, and store in refrigerator up to 3 weeks. (Alternatively, to prepare jam for longer preservation: Spoon jam evenly into hot sterilized jars, leaving 1/4-inch headspace. Tap jars gently on countertop to remove air bubbles. Wipe jar rims. Center lids on jars, apply bands, and adjust to fingertip-tight. Place jars in a boiling-water canner [or a large pot filled with enough boiling water to cover jars]; prepare jars according to canner manufacturer instructions for 10 minutes. Store at room temperature up to 1 year. Once opened, store in refrigerator up to 1 month.)