• Cooking Time: 25
  • Servings: 4
  • Preparation Time: 20


  • 4 1/2 cups pitted and chopped sour cherries
  • 7 cups sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon red food coloring (optional: I never use it)
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1 6-ounce bottle pectin


  • Measure the prepared cherries into a large, heavy kettle. Add the
  • sugar and stir well. Place over high heat and, stirring constantly,
  • bring quickly to a full boil, with bubbles over the entire surface.
  • Add the remaining ingredients except the pectin. Boil hard for 1
  • minute, stirring constantly. Remove from the heat and add the
  • pectin. Skim off any foam. Ladle into 8 hot half-pint jars.
  • Seal, then process for 4 minutes in a hot water bath, counting
  • the time from when the water comes again to a rolling boil after
  • immersing the jars.


Categories: Jam/Preserve  Stove 

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