How to make it

  • Combine drained cherries, fresh or frozen cherries, ground cherries, red wine, lemon juice, lemon zest 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. See Photo
  • 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.
  • 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.

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