Best Cherry Preserves
Julie Burks
Tarter cherries actually work better in this recipe than sweeter cherries.
ingredients
- 2 lbs pitted cherries (6 cups)
- 1 (3 1/2 oz) box pectin
- 1/4 c granulated sugar
- 1/2 tsp butter
- 3 c sugar
- Splash of lemon juice-if needed for moisture
directions
- 1
1. Place cherries in a large, heavy duty dutch oven.
- 2
2. Combine pectin with 1/4 c sugar; stir into cherries, add butter.
- 3
3. Bring to a full boil.
- 4
4. Add 3 more cups sugar and return to a boil, stirring constantly. Boil for 1 minute.
- 5
5. Remove from heat; skim off foam.
- 6
6. Immediately spoon preserves into 3 one pint sterilized jars.
- 7
7. Secure lids; let stand inverted 5 minutes.
- 8
8. Turn upright and cool.
- 9
9. Use within one year.
notes
These are wonderful! Great for pancakes, ice cream, almost anything!
Source: Julie Burks
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