Sweet Cherry Preserves
|Sweet cherries||2 1⁄2 Pound (ripe)|
|Sugar||5 Cup (80 tbs)|
|Fresh lemon juice||1⁄3 Cup (5.33 tbs)|
|Fruit pectin||3 Ounce (1/2 bottle)|
Steam and pit cherries.
Measure 5 cups (firmly packed without crushing) into a large saucepan.
Let stand for 30 minutes, stirring occasionally.
Then put over high heat and bring to a full rolling boil, stirring carefully.
Remove from heat and let stand for 3 to 4 hours.
Add lemon juice to fruit in saucepan.
Put over high heat, bring to a full rolling boil and boil hard for 2 minutes, stirring carefully.
Remove from heat and at once stir in pectin.
Skim off foam with metal spoon.
Then stir and skim for 8 to 10 minutes.
Ladle into hot sterilized jars and seal.