2 (14oz) cans bing cherries in light syrup, drained (save 2/3 cup syrup)
340g pitted fresh or frozen tart cherries
1 cup pineapple ground cherries (or regular ground cherries)
1/4 cup red wine
2 tsp lemon juice
2 tsp Pomona's calcium water (see tips)
1/4 cup sugar
pinch salt
2 tsp Pomona's pectin

Calcium Water:

Pomona's comes with two packets - one of pectin and one of monocalcium phosphate. The calcium helps activate the pectin under low-sugar circumstances. To prepare calcium water mix the contents of the packet with 1/2 cup water in a jar and shake well. You only need 2-3 tsp per batch so store the rest in the jar in the fridge - it keeps a long time.

Combine drained cherries, fresh or frozen cherries, ground cherries, red wine, lemon juice and calcium water in a saucepan.
Bring to a simmer, mashing fruit with a potato masher or fork to break it into your desired consistency.
Combine reserved syrup, sugar, salt and pectin in a measuring cup or bowl.
Bring fruit to a boil and add the pectin mixture.
Boil, stirring constantly, for 2 minutes.
Ladle into jars and either can in a waterbath or store in the fridge up to 1 month.

Serving Size: Makes about 6 1/4 cups, 50 (2-tbsp) servings

Number of Servings: 50

Recipe submitted by SparkPeople user JO_JO_BA.

 

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