Recipe Summary

30 mins
1 hr 20 mins
15 mins
2 hrs 5 mins
4 half-pints


Ingredient Checklist


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.

  • 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; total fatg; saturated fatg; polyunsaturated fatg; monounsaturated fatg; cholesterolmg; sodiummg; potassium 96mg; carbohydrates 10g; fiber 1g; sugar 9g; proteing; trans fatty acidg; vitamin a 27IU; vitamin c 4mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 2mcg; vitamin b12mcg; calcium 6mg; ironmg.