Go Back
–+ servings
Sweet cherry topping with whole dark cherries in small glass canning jars

Sweet Cherry Topping — NCHFP

Recipe source: National Center for Home Food Preservation
No ratings yet
Print Pin
Tested NCHFP boiling-water canning recipe for sweet cherry topping.
Servings: 2 pints
Course: Fruit
Cuisine: United States

Ingredients

  • 5 cups pitted halved Bing cherries about 2.5 lb as purchased
  • 1/4 cup water
  • 2 cups sugar
  • 3 fl oz liquid pectin one pouch

Equipment

Directions

  1. Simmer prepared cherries with water 8 to 10 minutes until soft enough to mash.
  2. Mash, stir in sugar, bring to a full boil that cannot be stirred down, and boil 1 minute.
  3. Remove from heat, stir in the full pouch of liquid pectin, skim foam, and fill hot jars with 1/2-inch headspace.
  4. Process half-pints or pints for 15 minutes at 0–1,000 ft, 20 minutes at 1,001–6,000 ft, or 25 minutes above 6,000 ft.
Keep this card open while you work. Ingredients and directions stay together on larger screens and stack clearly on phones.

Recipe Notes

Safety status: tested. Refrigerate leftover topping after filling the jars.
Exact source: https://nchfp.uga.edu/how/can/canning-fruits-and-fruit-products/cherry-sweet-topping/

Private Notes

Click here to add your own private notes.

Tried this recipe?

Share your results how it turned out.