Ingredients

The following ingredients have 20 Servings
  • 6.5 pounds fresh Bing Cherries (16-17 cups of prepared cherries)
  • 6 cups Sugar
  • 1 1/2 cups ClearJel cook variety
  • 1 tablespoon ground cinnamon
  • 4 cups 100% cranberry juice
  • 4 cups water
  • 1/2 cup bottled lemon juice
  • 2 tablespoons lime or lemon zest

Instruction

  • Prepare 5 quart canning jars and lids before beginning.
  • Wash, pit and stem cherries (check out my favorite cherry pitter)
  • In a large stock pot (I used a 5 quart pot and should have used a larger pot to prevent over boiling) boil about 1 gallon of water, add 5 cups of cherries at a time and blanch the cherries for one minute. Remove the cherries with a slotted spoon and place in a large bowl.
  • Repeat with remaining cherries replenishing water as needed. Set blanched cherries aside.
  • In a large pot (8 quart) whisk together the sugar, ClearJel and ground cinnamon.
  • Slowly add the cranberry juice and water to the pot while mixing.
  • Turn the burner heat on medium and while stirring constantly cook until bubbling and thickened.
  • Once thickened add the bottled lemon juice and zest to the pot. Return to a boil and cook while stirring for one minute.
  • Remove from the heat and add cherries. Mix well until combined. Immediately fill sterilized jars leaving a 1 1/4 inch headspace.
  • Process the filled jars in a hot water bath for 30 minutes.