Note: You can use frozen fruit in place of fresh fruit. When you go to buy it, just look for packages that
have the least amount of sugar used for preserving.
2 cups prepared fruit (buy about 1-1/2 lb. fully ripe sour cherries)
4 cups sugar
3/4 cup water
1 box SURE-JELL Fruit Pectin
RINSE clean plastic containers and lids with boiling water. Dry thoroughly.
STEM and pit cherries. Finely chop or grind fruit. Measure exactly 2 cups
prepared fruit into large bowl.
Stir in sugar. Let stand 10 minutes; stir occasionally.
MIX water and pectin in small saucepan. Bring mixture to boil on high heat,
stirring constantly. Continue
boiling and stirring for 1 minute. Stir pectin mixture into fruit mixture. Stir constantly until sugar is
dissolved and no longer grainy, about 3 minutes. (A few sugar crystals may remain.)
FILL all containers quickly to within 1/2 inch of tops. Wipe off top edges
of containers; quickly cover
with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to
3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator.
WHOLE CHERRY PRESERVES
2 pounds cherries, Bing or Lambert
3 1/2 cups sugar
2 cups water
1 piece star anise
2 tablespoons honey
Pick through cherries and remove blemished cherries and remove pits. Put
sugar in a large heavy
bottom non aluminum pot. Let stand, stirring occasionally until the sugar dissolves, 5 or 10 minutes.
Add the star anise and simmer over low heat, stirring from time to time, for 15 minutes. Remove the
star anise and stir in the pitted cherries and the honey. Raise the heat and bring to a boil. Reduce heat
to low and simmer about 1 3/4 hours, increasing the heat to medium low after about 1 1/2 hours. Be
careful the preserves do not scorch.
Meanwhile wash 4 pint jars or 8 half pint jars. Keep hot until needed.
Prepare lids as manufacturer
After the first 45 minutes of cooking the preserves begin to set for the
gel point with a thermometer.
You're there when the thermometer reads:
220 degrees at sea level to 1,000feet
218 degrees at 1,000 feet
216 degrees at 2,000 feet
214 degrees at 3,000 feet
212 degrees at 4,000 feet
211 degrees at 5,000 feet
209 degrees at 6,000 feet
207 degrees at 7,000 feet
205 degrees at 8,000 feet
Ladle the hot preserves into 1 hot jar at a time leaveing 1/4 inch heat
space. Wipe jar rim with a clean,
damp cloth. Attach lid. Fill and close remaining jars. Process pints or half pints in a boiling water canner
for 10 minutes (15 minutes at 1,000 feet to 6,000 feet; 20 minutes above 6,000 feet).