Categories: Jellies- Jams- Conserves
Ingredients
- 4 cups cherries, stemmed, pitted dark/ sweet (about 1 1/2 lbs.)
- 2 Tbsp. lemon juice
- 3 1/2 cups sugar
- 3/4 cup water
- 1 pkg. (1 3/4 oz.) powdered pectin
Directions
- Puree cherries in blender or food processor. Transfer to 2-quart glass measure and add water, if necessary, to make 2 cups. Add lemon juice. Stir in sugar. In 4-cup glass measure, combine water and pectin. Cook on high power until mixture boils, 2 to 2 1/2 minutes; stir. Cook 1 minute longer. Stir into sterilized half-pint jars. Adjust lids. let stand at room temperature 24 hours to set. Freeze.
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makes 7 half-pint jars