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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Wash cherries and remove pits. Place cherries in a large saucepan with 2 tablespoons water. Bring to a boil and then reduce the temperature to low and place a lid on the pot. Cook for 20 minutes or until cherries soften.

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  • Puree the fruit with juices in a blender or food processor, in batches. Return to saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for 1 hour or until mixture starts to thicken (you should be able to scrape and see the bottom of the saucepan), stirring occasionally.

  • Stir in 1/2 cup sugar. Add additional sugar, if desired. Add the lemon juice and stir to combine.

  • Remove from heat. Ladle the butter into hot sterilized half-pint canning jars. Wipe jar rims, apply lids and rings, and process in a boiling water canner for 10 minutes. When time is up, remove jars from the canner and let them cool on a folded kitchen towel or wire rack. Store jars in a cool, dry place for up to six months.

Nutrition Facts

39 calories; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 0 mg sodium. 96 mg potassium; 10 g carbohydrates; 1 g fiber; 9 g sugar; 0 g protein; 0 g trans fatty acid; 27 IU vitamin a; 4 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 2 mcg folate; 0 mcg vitamin b12; 6 mg calcium; 0 mg iron;

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