I came up with this four years ago when I was given a precious small bowl of wild black raspberries. Adapted from a Ball Blue Book recipe.
Servings: six 8 ounce jarsCook Time: BWB 10 min
3 Cups finely chopped sweet cherries (washed, stemmed, pitted & chopped in a food processor – then measured)
1 Cup black raspberry puree*
1 Box powdered pectin
1/4 Cup bottled lemon juice (use only with sweet cherries)
5 Cups sugar
*to make puree – mash about 1 1/2 to 2 cups wild black raspberries in a small saucepan. Heat until soft. Mash berries again. Press mixture through a fine sieve or food mill to remove seeds. Measure 1 cup puree and proceed.
Mix cherries, puree, pectin and lemon juice in a large saucepan.
Bring to a boil over high heat, stirring constantly.
Add sugar all at once and stir until dissolved. Return to a rolling boil. Boil hard for one full minute, stirring constantly.
Remove from heat. Skim foam.
Ladle hot into hot jars, leaving 1/4″ headspace. Wipe jar rims carefully. Cap. Process for 10 minutes in a boiling water bath.
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