Recipe by MelinOhio
I made this a lot of years with fresh cherries from our tree. Cherries were very tart, but made the best preserves.
Top Review by GretchenD #2
Wonderful flavor, but it didn't set up with only one minute of cooking time. Cooked for nearly 30 minutes to achieve a jelled consistency after it cooled. Will make again, but with extended cooking time.
- 2 lbs cherries, pitted (6 cups)
- 1 (3 1/2 ounce) box pectin
- 1⁄4 cup granulated sugar
- 1⁄2 teaspoon butter
- 3 cups sugar
Directions See How It's Made
- Sterilize your jars and keep them hot while you're cooking the preserves.
- Place cherries in a large, heavy duty dutch oven.
- Combine pectin with 1/4 cup sugar; stir into cherries, Add butter.
- Bring to a full boil, stirring, over high heat.
- Add 3 more cups sugar and return to a boil , stirring constantly, boil 1 minutes.
- Remove from heat; skim off foam.
- Immediately spoon preserves into 3 one pint sterilized jars, leaving 1/4" headspace.
- Wipe the sealing surface of the jars with a clean paper towel, dampened with hot water, to remove any preserves or sugar crystals.
- Place lids and screw on bands fingertip tight.
- Process in a boiling water bath for at least ten minutes, depending upon your altitude.
- When the jars have been processed in boiling water for the recommended time, turn off the heat and remove the canner lid; wait 5 minutes. Remove jars from canner using a jar lifter and keeping jars upright. Carefully place them directly onto a towel or cake cooling rack to protect your countertop, leaving at least one inch of space between the jars during cooling. Avoid placing the jars on a cold surface or in a cold draft.
- After jars have cooled undisturbed for 24 hours, remove ring bands from sealed jars. Put any unsealed jars in the refrigerator and use first.