| | Directions | | Wash, remove stems and pits, and cut into quarters. Combined cherries, lemon juice, and pectin in a medium saucepan, mix well. Add butter and bring to a boil over high heat, stirring constantly. Add sugar all at once and bring back to a hard boil. Boil hard for (1) minute, Skim off foam with a metal spoon, if necessary. Ladle into very hot sterilized jars leaving 1/4" head space. Wipe rims and threads with a damp cloth. Tighten rings and lids. Place on a towel and let stand over night to cool. Check seals and store in a cool dry place. Shelf life is one year and, refrigerator life is six months. |
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| Ingredients | | - |  | 3 cups Tart Cherries (pitted and quartered) |
| - | | 1 cup Cherry Juice (100%) |
| - | | 5 cups Sugar (measured and set aside) |
| - | | 1 teaspoon Butter (I cant believe its not butter) |
| - | | 1 box Pectin |
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