June 22, 2015
I made half as much as this recipe calls for - only because I had a pound and a half bag of cherries in my freezer and a half packet of pectin at the bottom of my baking drawer. It comes from The Canning Kitchen, by Amy Bronee.
1Coarsely chop the cherries (I halved some, quartered some) and put them into a medium-large pot with the orange zest and juice and pectin. Bring to a full boil over high heat, stirring constantly.
2Stir in the sugar and bring back to a full, hard boil. Keep it at that full boil for a minute or two, then remove it from the heat. When it settles, spoon off any scum that rises to the surface. Ladle into clean jars (I like them fresh from the dishwasher or a hot water bath) and seal.