Sweet Cherry Topping

Recipe courtesy of University of Georgia National Center for Home Food Preservation
www.uga.edu/nchfp/how/can_02/cherry_sweet_topping.html

• 5 cups pitted, halved Bing cherries (about 2.5 pounds as purchased)
• ¼ cup water
• 2 cups sugar
• 1 pouch liquid pectin (3 fl. oz.)

Yield: 2 pints

Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure:

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.