Summer Cherry Preserves
2 cups Granulated Sugar, Divided
1 package Low Sugar Pectin (3.5 Ounces)
2 pounds ripe cherries pitted (About 6 Cups)
3 One-Pint Sized Canning Jars With Lids And Rings
In a large, heavy saucepan combine 1/4 cup sugar and the package of pectin. Stir in cherries and vanilla extract.
Bring to a full boil over medium high heat, stirring frequently.
When the mixture begins to boil fold in the remaining sugar and return to a boil, stirring constantly. Continue to boil and stir for 3 minutes.
Remove from heat and skim off any foam that has developed.
To sterilize empty jars, put them right side up on the rack in a boiling-water canner. Fill the canner and jars with hot (not boiling) water to 1 inch above the tops of the jars. Boil 10 minutes at altitudes of less than 1,000 ft. At higher elevations, boil 1 additional minute for each additional 1,000 ft. elevation. Remove and drain hot sterilized jars one at a time. Save the hot water for processing filled jars. Fill jars with the hot cherry mixture leaving 1/2 inch headspace.
Add lids and screw top bands and process in a hot water bath for 10 minutes. Remove carefully and let cool. Once cool test the lids to make sure they are sealed. They should be stuck down tight and not pop up when you press the lid.