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Want to know what to do with all of those amazing cherries you just picked? Besides eating them like candy, here’s a recipe my grandmother always used to use during cherry harvest- when my grandfather and uncles would spend 12+ hour days harvesting cherries. The hundreds of pounds of delicious, red globes made for long, memorable hours in the kitchen with grandma- mostly spent pitting cherries and picking their stems.


• 2-1/2 pounds fresh tart cherries, pitted
• 1 package (1-3/4 ounces) powdered fruit pectin
• 1/2 teaspoon butter
• 4-3/4 cups sugar


1. In a food processor, cover and process cherries in batches until finely chopped. Transfer to a Dutch oven; stir in pectin and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute.
2. Remove from heat; skim off foam. Ladle hot mixture into six hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
3. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

Yield: 6 half-pints.

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