If you like maraschino cherries, you’ll love this super easy recipe. Found this some years back online at The Canning Board – Canning and Preserving the Harvest.
Servings: 5 cups (5 half-pint jars)
3 1/2 cups cherry juice (Cherry ‘Juicy Juice’ works fine)
4 1/2 cups granulated sugar
1 box pectin
1 teaspoon vanilla extract
1 teaspoon almond extract (I used a little extra )
Bring 1 cup cherry juice, vanilla and almond extract to a boil. Boil for 1 minute. Add remaining juice and pectin and return to a boil. Boil for 1 minute. Add sugar and bring to a full rolling boil. Boil for 1 1/2 minutes. Pour up in jars, seal, and process for 10 minutes in a boiling water bath.
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