I think know the answer already, but maybe I'll get lucky and be wrong :-)

I made sweet cherry jam today, using the recipe in the Pomona pectin canning book. It calls for sweet cherries (I used frozen organic bings from Costco), cherry juice, 1/3 cup of sugar and 1/4 cup of lemon juice. Unfortunately it wasn't until I heard the plinks that I realized I forgot to add the lemon juice!

Do I toss what can't be used ASAP or will the ingredients as used provide enough acid to be safe?

Thanks in advance for your expertise!

QF