Recipe courtesy of University of Georgia National Center for Home Food Preservation
1. Wash and rinse pint or half-pint canning jars; keep hot until ready to fill. Prepare lids and screw bands according to manufacturer’s directions.
2. Wash cherries well under running water; remove stems and pits. Cut cherries in half.
3. Measure 5 cups of pitted, halved cherries into a 4-quart Dutch oven. Stir in water. Heat over medium-high heat while stirring to prevent sticking and scorching. Simmer until cherries are softened enough to mash with a potato masher, about 8 to 10 minutes.
4. Mash cherries with a potato masher. Then stir in 2 cups sugar thoroughly. While stirring over high heat, bring to a full boil that cannot be stirred down. Boil 1 minute.
5. Remove from heat. Stir in complete pouch of liquid pectin until thoroughly combined. Skim foam from top.
6. Pour hot cherry topping into clean hot jars, leaving ½-inch headspace. Wipe jar rims with a clean, dampened paper towel and adjust two-piece metal lids and bands.
7. Process in a boiling water canner according to the recommendations in Table 1. Let cool, undisturbed, 12 to 24 hours and check for seals.
|Table 1. Recommended process time for Sweet Cherry Topping in a boiling-water canner.|
|Process Time at Altitudes of|
|Style of Pack||Jar Size||0 - 1,000 ft||1,001 - 6,000 ft||Above 6,000 ft|
|Hot||Half-pints or Pints||15 min||20||25|