Cherry Red Wine Preserves

• Vegan
• Gluten free

• Produce

  • 2 Lemons, Juice of
  • 2 lbs Sweet cherries, pitted and halved

• Baking & Spices

  • 3 tbsp Pectin
  • 3 1/4 cups Sugar

• Beer, Wine & Liquor

  • 1 cup Malbec or other robust dry red wine

Found on theredheadbaker.com

Description

Directions

• Fill a very large (at least 20-quart) pot with water. Place a wire rack in the bottom, bring to a boil, then reduce heat to simmer. Wash 4 (8-oz) canning jars and lids in hot, soapy water. Rinse well, then place the parts in the stockpot to keep warm.
• Place the cherries, lemon juice, and red wine in a medium saucepan. Cook over medium-low heat for 30 minutes to soften the fruit and reduce the wine.
• Add the pectin and sugar, stir to combine, and bring the mixture to a full rolling boil. Cook at a boil for 1 to 2 minutes.
• Use tongs to remove the jars and place on a clean kitchen towel. Use a second kitchen towel to dry the jars. Ladle the cherry jam into the jars, leaving a half-inch of headspace in each jar. Use a clean towel to ensure the rims and threads are clean. Retrieve the lid pieces from the hot water, dry with a clean towel, and place the lids on the jars and screw them on.
• Increase the heat under the stockpot to high and bring to a boil. Place the jars in the boiling water for 10 minutes. Retrieve with the tongs and place on a cooling rack. Cool completely overnight.
• Check the seals. Any unsealed jars should be refrigerated and used within 3 weeks.