Cherry Ice Cream Sauce

4 cups halved and pitted Northwest fresh sweet cherries
2-1/2 cups sugar
1/2 cup light corn syrup
1/4 cup lemon juice
1 cup water
1 (1-3/4 oz.) package powdered fruit pectin

Yield: 6 half pints

Combine cherries, sugar, corn syrup and lemon juice. Let stand 30 minutes; stir occasionally. Combine water and pectin; bring to boil and boil hard 1 minute. Pour over cherry mixture; stir about 3 minutes. Pour into clean containers; cover with tight-fitting lids. Let stand at room temperature until cool. Freeze.
 
Serving Tips: Serve on ice cream, yogurt, puddings, or cake.