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Prep Time: 45 Minutes Cook Time: 5 Minutes |
Ready In: 50 Minutes Servings: 6 |
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The hardest part is pitting the cherries. Cover up because you will get splattered. Ingredients:
4 cups pitted fresh bing cherries |
2 cups sugar |
2 tablespoons fresh lemon juice |
1 pinch salt |
3 tablespoons dry pectin |
Directions:
1. Add the cherries, lemon juice, and salt to a slow cooker; stir gently; let stand for 15 minutes to dissolve the sugar.
2. Sprinkle with pectin.
3. Cover and cook on LOW for 2 1/2 hours, stirring twice during cooking.
4. Remove the lid, turn the cooker to HIGH and cook for 2-3 hours more, until the jam reaches your desired consistency.
5. Ladle the warm jam into clean spring-top glass jars (or use screw tops with new lids); let stand to cool.
6. Store, covered, in the refrigerator for up to 2 months.
7. Or spoon into small plastic storage containers and freeze for up to 2 months.
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