Sweet Cherry Topping


Quantity: 2 pints

Jar size: half-pint or pint


5 cups pitted, halved Bing cherries (about 2.5 pounds as purchased)

¼ cup water 

2 cups sugar 

1 pouch liquid pectin (3 fl. oz.) 


1. Wash and rinse pint or half-pint canning jars; keep hot until ready to fill. Prepare lids and screw bands according to manufacturer’s directions.

2. Wash cherries well under running water; remove stems and pits. Cut cherries in half.

3. Measure 5 cups of pitted, halved cherries into a 4-quart Dutch oven. Stir in water.

4. Heat over medium-high heat while stirring to prevent sticking and scorching.

5. Simmer until cherries are softened enough to mash with a potato masher, about 8 to 10 minutes.

6. Mash cherries, then stir in 2 cups sugar thoroughly.

7. While stirring over high heat, bring to a full boil that cannot be stirred down. Boil 1 minute.

8. Remove from heat. Stir in complete pouch of liquid pectin until thoroughly combined.

9. Skim foam from top.

10. Pour hot cherry topping into clean hot jars, leaving ½-inch headspace.

11. Wipe jar rims with a clean, dampened paper towel and adjust two-piece metal lids and bands.

12. Process in a boiling water canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Boiling Water Canner



Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft


Half-pints or Pints

15 min

20 min

25 min

Source: National Center for Home Food Preservation