Cherry Preserves

8 cups sour cherries, pitted
1 1/2 cups water or cherry juice
10 cups granulated sugar
1 3-ounce packages liquid pectin

In large kettle, bring the cherries and juice to a boil; boil for 15 minutes.  Add the sugar and bring to a full rolling boil, stirring constantly.  Boil for 4 minutes; stir in pectin; boil 1 minute, stirring constantly.  Remove from heat, skim off foam.  Ladle into hot half-pint (jelly) jars, leaving 1/4-inch headroom.  Skim off any remaining foam, seal and process in boiling water bath 15 minutes.  Allow jars to sit in draft-free place overnight before removing rings and labeling. Makes 11 half-pint jars.
 
 

Continually improving. All rights reserved.
Send comments or suggestions to mimijacobs91@yahoo.com

You are here:

Canning Recipes
Click any link below to visit other parts of our site

Return Home
Recipe of the Week
Table of Contents
Index
Canning Index