Ingredients:

  • 3 cups fresh cherries, pitted (about 450g)
  • 2 cups fresh cranberries (about 225g)
  • 1 cup granulated sugar (200g)
  • 2 cups water (480ml)
  • 1 tablespoon lemon juice (15ml)
  • 4 pint jars with lids and bands
  • Optional: 1 teaspoon vanilla extract (5ml) for added flavor

Instructions:

  1. Sterilize jars by boiling them for 10 minutes. Keep them warm until ready to fill.
  2. Wash cherries and cranberries. Pit the cherries and remove any damaged berries.
  3. In a pot, combine cherries, cranberries, sugar, water, and lemon juice. Bring to a gentle boil over medium heat, stirring occasionally.
  4. Reduce heat and simmer for about 10-15 minutes or until cranberries burst.
  5. Using a ladle and funnel, fill jars with the hot fruit mixture, leaving ½ inch of headspace.
  6. Wipe rims of jars with a clean towel. Place lids on jars and screw on bands until fingertip-tight.
  7. Place jars in boiling water bath for 15 minutes to seal.
  8. Remove jars from water bath and let cool on a towel or rack. Store sealed jars in a cool, dark place.