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- I recently bought a 10 lb tub of Door County Cherries from Cherrylands Best,
- Makes 4 quarts
- 10 cups sour cherries, frozen or thawed
- 2 cups cranberries, fresh or frozen
- 3 1/2 cups sugar
- 1/2 cup plus 1/4 cup plus 2 T clear jel
- 4 1/2 cups plus 3 T cold water or cherry juice or cranberry-cherry juice or combination
- 1/4 cup lemon juice, bottled
- Select cherries, fresh or frozen
- Process the filled jars in canner, keeping them covered with at least one inch of boiling water,
View Full Recipe at Turnips 2 Tangerines
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