Cherry Preserves

Chef Eric Campbell from Young Chef's Academy stops by Good Day to make cherry preserves.

Cherry Preserves

2 cups frozen cherries, thawed and finely chopped
½ box Sure-Jell fruit pectin 2 1/3 cups sugar
Juice and zest of a lemon

Place the cherries in a colander with a larger bowl underneath, while they are thawing. Reserve the juice.

Chop the cherries finely so you have 2 cups of chopped cherries.

Place the chopped cherries, reserved juice, fruit pectin, sugar, lemon juice and zest in a large pot or saucepan. Bring this to full rolling boil.

Add the sugar and stir, quickly bring it back to rolling boil, cook for 1 minute.

Remove from heat and skim off any foam that has formed on the top of the mixture.

Pour the jam into a clean jar/s and refrigerate. The jam can be kept in the refrigerator for up 2 months.

Yield: about 3 cups