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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 48 |
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We live in Door County, an area known for its wonderful tart cherries. This beautiful sweet jam makes lovely gifts.—Karen Haen, Sturgeon Bay, Wisconsin Ingredients:
2-1/2 pounds fresh tart cherries, pitted |
1 package (1-3/4 ounces) powdered fruit pectin |
1/2 teaspoon butter |
4-3/4 cups sugar |
Directions:
1. In a food processor, 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 a full rolling boil. Boil for 1 minute, stirring constantly.
2. Remove from the heat; skim off foam. Ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. Yield: 6 half-pints.
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