7
Submitted by MelinOhio
"I made this a lot of years with fresh cherries from our tree. Cherries were very tart, but made the best preserves."
photo by mdmccle_475248 
- Ready In:
- 1hr
- Ingredients:
- 5
- Yields:
-
3 pints
- Serves:
- 60
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ingredients
- 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
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directions
- 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.
Questions & Replies
-
So, this recipe takes TWO boxes of Pectin? The Sure-Jell around here comes in a 1.75-ounce box.
William P.
-
Van you use liquid pectin
Katrina M.
-
Can I use Splenda instead of sugar?
bapple60
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Reviews
-
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.
GretchenD 2
-
what an awesome recipe! i love it. i made this just tonight and one jar is already missing a good amount. i could not resist breaking out the brie and letting it swim in the jam. i did reduce the sugar by about a cup, my cherries were semi sweet to start with and they are fabulous now. i just wish the recipe made more, i need to go and buy more cherries. thanks for posting such a fabulous and simple recipe. i WILL make this again and again.
jana511
-
This recipe makes the most wonderful, fresh tasting preseves! I searched the internet for a recipe that called for a high cherry to sugar ratio and this was the winner. It is the only recipe that I found that did not sound so cloyingly sweet. The taste is marvelous and it was so easy to make. I also found that if you don't hard boil it the entire minute after the 3 cups of sugar is added, it makes a delicious cherry sauce that is to die for. Perfect over vanilla ice cream.The preseves/sauce is so good it's hard not to eat it straight from the jar. Thanks Melody for sharing!
monicamartin99
-
This was an easy recipie to follow, apart from pitting the cherries ;). I will be looking forward to enjoying them over a scoope of vanilla ice cream. Next time I'm going to try adding a tsp. Or two of ammerto or almond extract.
Luv4food
-
Great Recipe! I've made it twice now...the second time included 3 recipes! Since cherries are so plentiful (and cheap) this season, I couldn't resist making more! I did reduce the sugar by about a cup, and increased the cooking time to 4-5 minutes. Will make great Christmas gifts!
Katavenger
see 2 more reviews
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RECIPE SUBMITTED BY
MelinOhio
Middletown, Ohio
- 43 Followers
- 109 Recipes
- 4 Tweaks
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