Low-sugar Sour Cherry Preserves
Adapted from Food in Jars
lbs sour cherries, pitted
calcium water (comes with the Pomona’s pectin)
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Combine cherries, 1/3 cup sugar, and all the calcium water in a large pot.
Boil. Reduce heat to medium-high. Boil 10 to 15 minutes, or until reduced by at least a third
Stir together pectin and remaining sugar. Pour slowly into the rest of the jam, whisking quickly (you want to avoid lumps).
Boil the jam for 2 minutes. Watch to see that it thickens, and when it does, remove from heat. Test firmness on a chilled plate. If not firm enough, add more calcium water and pectin.
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