Keep these preserved cherries on hand for a quick homemade pie or pour over ice cream for a sweet treat.
WHAT YOU'LL NEED
0.4 kg cherries
or white grape fruit juice or water
10 ½ cups unsweetened apple
1 pkg fruit pectin
Can preparation process
Place two clean 1-litre mason jars on the rack in a boiling water canner. Cover the jars with water and heat to a simmer. Heat sealing discs in hot, not boiling, water. Keep jars and sealing discs hot until ready to use.
Ingredients preparation process
In large saucepan, bring water or fruit juice to a boil. Meanwhile, in a large bowl, dissolve fruit pectin in 2 litres of boiling water. Stem, wash, and drain cherries. Remove pits and place in fruit pectin solution to prevent stem end discolouration. Remove pitted cherries from solution and drain well. Add cherries to boiling water or fruit juice and bring back to a boil.
Pack cherries into a hot jar, leaving 2 cm of headspace at the top. Add hot liquid to cover cherries to within 1 cm of top of jar. Using a spatula, remove air bubbles and adjust headspace, if required, by adding more cherries and liquid. Wipe the jar rim clean to remove any food residue. Place lids and bands on jars and screw tight until resistance is met. Do not over tighten. Return the filled jar to the rack in canner and repeat for remaining jars.
Cover the jars with water. Cover canner and bring water to full rolling boil before starting to count processing time. Boil filled jars for 20 minutes.
Remove canner lid, wait 5 minutes, then remove jars without tilting and place them on a protected work surface. Cool undisturbed for 24 hours. Do not retighten screw bands.
After cooling check jar seals by pressing the top of each seal. If they do not bounce back it means the seals have taken. Remove screw bands and wipe and dry bands and jars. Store screw bands separately or replace loosely on jars. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.