1 1/2 pounds frozen unsweetened tart cherries
4 cups granulated sugar
1 1 3/4-ounce package powdered fruit pectin
3/4 cup water

Recipe Directions
Coarsely chop cherries, then allow to come to room temperature. Do not drain cherries; use all the juice. Combine cherries with juice and sugar; mix well. Set aside 10 minutes; stir occasionally.

Combine pectin and water; bring to boiling, stirring constantly. Boil, stirring, 1 minute. Remove from heat. Immediately stir in pectin, stirring until sugar is completely dissolved, about 3 minutes. Pour into containers to within 1/2 inch of tops. Seal with lids. Let stand at room temperature 24 hours to set.

Store in refrigerator up to 3 weeks, or freeze up to 1 year. To use, thaw in refrigerator.

This entry was posted on Tuesday, September 27th, 2005 at 10:08 pm and is filed under jams and jellies. You can leave a response, or trackback from your own site.