Categories: conserves, jams, jellies perserves

Ingredients

• 2 1/2 lbs. fresh tart cherries, pitted
• 1 pkg. (1 3/4 oz.) powdered fruit pectin
• 1/2 tsp. butter
• 4 3/4m cups sugar

Directions

1. In a food processor equipped with the chopping blade, cover and process cherries in batches until finely chopped. Transfer to a Dutch oven, stir in pectin and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to full rolling boil. Boil for 1 minute, stirring constantly.
2. Remove from heat; skim off foam. Ladle hot mixture into hot sterilized half-pint hars, leaving 1/4-inch headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.

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