1. In a food processor equipped with the chopping blade, cover
and process cherries in batches until finely chopped. Transfer to a
Dutch oven.
2. Stir in pectin and butter. Bring to a full rolling boil over high
heat, stirring constantly.
3. Stir in sugar; return to a full rolling boil. Boil for 1 minute,
stirring constantly.
4. Remove from the heat; skim off foam. Ladle hot mixture into
hot sterilized half-pint jars, leaving 1/4 inch headspace. Remove
air bubbles; wipe rims and adjust lids. Process for 5 minutes in a
boiling-water canner.
Originally Submitted
7/24/2013
0 Out of 5 from
0 reviews
You can add this Over-the-Top Cherry Jam recipe to your own private DesktopCookbook.
