Ingredients
The following ingredients have 28 Servings
- 6 quarts cherries, thawed if frozen
- 7 cups sugar
- 1 3/4 cups clear jel
- 9 1/3 cups cold water, cherry juice, cran-cherry or a combination pf all three
- 1/2 cup lemon juice, bottle
Instruction
- Select cherries, fresh or frozen. Wash canning jars, bands and lids in soapy water. Rinse well.
- Wash and sort cherries. Pit cherries with a cherry pitter. Blanch cherries, (up to 7 cups at a time) in a large pot with at least one gallon of boiling water. Boil each batch 1 minute after water returns to a boil. Drain, keep hot cooked fruit in a covered boil.
- Make liquid for filling; mix together clear jel with sugar. Add water or juice. Stir together. Stir and cook over medium-high heat until mixture thickens and begins to bubble. Add lemon juice, boil one minute, stirring constantly. Fold the cherries into the hot liquid.
- Fill the jars with cherry mixture, removing air bubbles. Fill to within one inch of top of jars. Wipe any spilled filling off the top, seat lid and tighten ring.
- Process the filled jars in a canner, keeping them covered with at least one inch of boiling water. Process for 25 minutes. Lift jars out of the canner, let cool undisturbed for 24 hours.
