I am not sharing the recipe in this post, as this is meant to show how the process looks for those of you considering making your own fresh canned jam/preserves!
The apples are just here to look pretty. So, you won’t need apples for this recipe. I pitted all of these and it took a good long time, made a mess and was really fun (for the mess-makers out there).
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| The fruit, measured and washed. |
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| The pitted and mashed cherries in the pot with sugar and pectin. |
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| Simmering for awhile breaks down the fruit and blends it with the sweetener and pectin. |
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| After some simmering, we now have the final product! Its that simple! |
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| Sterilized Canning Jars. I boiled them for 10 minutes (the lids too). |
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| Having the right tools will prevent contamination and burns! Do it the right way! Canning is science. Read up! |
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| I prepared 6 half pint jars, but only 5 were needed. I got a little lazy with pitting the cherries and cut the recipe back slightly. |
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| Pressed out air bubbles, fastened lids and then return the jars to boil for 15 minutes, covered with an inch of water. Remove from pot and place on wood or a towel to cool slowly. Any jar lids that don’t seal properly should be re-canned or refridgerated and contents consumed within three weeks! |
M Delish Boutique 