Ingredients
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2
-
1
-
1/4
-
1/2
-
3
-
-
-
-
-
-
-
-
-
-
Directions
Best Cherry Preserves,I made this a lot of years with fresh cherries from our tree. Cherries were very tart, but made the best preserves.,Van you use liquid pectin,Can use Splenda instead of sugar?
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Steps
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1
Done
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Sterilize Your Jars and Keep Them Hot While You're Cooking the Preserves. |
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2
Done
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Place Cherries in a Large, Heavy Duty Dutch Oven. |
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3
Done
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Combine Pectin With 1/4 Cup Sugar; Stir Into Cherries, Add Butter. |
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4
Done
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Bring to a Full Boil, Stirring, Over High Heat. |
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5
Done
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Add 3 More Cups Sugar and Return to a Boil , Stirring Constantly, Boil 1 Minutes. |
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6
Done
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Remove from Heat; Skim Off Foam. |
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7
Done
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Immediately Spoon Preserves Into 3 One Pint Sterilized Jars, Leaving 1/4" Headspace. |
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8
Done
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Wipe the Sealing Surface of the Jars With a Clean Paper Towel, Dampened With Hot Water, to Remove Any Preserves or Sugar Crystals. |
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9
Done
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Place Lids and Screw on Bands Fingertip Tight. |
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10
Done
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Process in a Boiling Water Bath For at Least Ten Minutes, Depending Upon Your Altitude. |
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11
Done
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When the Jars Have Been Processed in Boiling Water For the Recommended Time, Turn Off the Heat and Remove the Canner Lid; Wait 5 Minutes. Remove Jars from Canner Using a Jar Lifter and Keeping Jars Upright. Carefully Place Them Directly Onto a Towel or Cake Cooling Rack to Protect Your Countertop, Leaving at Least One Inch of Space Between the Jars During Cooling. Avoid Placing the Jars on a Cold Surface or in a Cold Draft. |
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12
Done
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After Jars Have Cooled Undisturbed For 24 Hours, Remove Ring Bands from Sealed Jars. Put Any Unsealed Jars in the Refrigerator and Use First. |
