Drizzle’s are my favorite way to can because they can be used in many ways. Drizzle’s can be used in place of sugar in recipes (i.e. one cup sugar = 1 cup drizzle). In my house we use drizzle’s for baking, cakes, syrup, salad dressing, oatmeal and more.
This recipe makes 6 pint jars of jam.
1 teaspoon butter
7 1/2 cups of sugar.
Before you begin working with the food prep all of your materials.
Fill your caner bath with water and turn on the heat so that it is boiling when you are ready to can.
Wash your jars, and lids, in soap and water. Most recipes you see on line will tell you to clean jars in boiling water. This was how they cleaned things in the old days, back when people made their own soap. Soap today is able to clean these jars well enough to skip boiling them.
Set your jars up in your work space.
Step 2: Blend cherries in a blender until they are liquid.
Step 3: Poor blended cherries into a large pot. Add butter to the cherries. Turn heat on high and bring mixture to a boil.
Step 4: When mixture begins to boil stir in sugar and continue to stir until mixture reaches a full rolling boil again.
Step 5: Remove from heat. Skim off foam and discard. Ladle mixture into jars leaving 1/4in of headspace from the top. Wipe rims of jars, place lids on and move to caner bath.
Step 6. Remove from heat, stir in almond extract. Pack jars and ladle syrup over the cherries. Leave 1/4 inch at the top. Seal jar and place in the caner. Make sure there is at least an inch of water above the jars. Boil cherries in the caner bath for 10 minuets.
Step 7: Remove jar and set aside to cool. After 12 hours, if the lid remains down, do not press in when touched, it has sealed and can be stored in a cupboard for later use.