The greatest part of this recipe is that you don’t have to go out and purchase a hot water canner. Just sterilize your jars, screw them tight, let them cool and stick in the fridge. We ended up with about 8 half pint jars, so I’m going to put some in the freezer too.
This would be a great weekend project! You get sticky up to your elbows, and your hands seem to be permanently stained red, but it’s tons of fun. Try it out!
A couple of tips: If you are making a lot, step 6 is going to take a while. We had 8 cups of cherry/sugar mix, and to get to the gelling point, it took about 45 minutes. Be SURE to stir constantly, you don’t want cherry carmel. Stay by that pot and watch it like a hawk. The plate and the freezer never worked for me. When it reached the point of sheeting off the spoon, that’s when I turned the pot off.
