chewycherrymelts
5 quarts steamed tart red
cherries
2 (20 ounce) cans crushed pineapple, drained
3 cups granulated sugar
8 teaspoons ascorbic acid powder
2 teaspoons cinnamon
1/8 teaspoon cloves
2 (1 3/4 ounce) packages powdered fruit pectin
Pit cherries. Chop coarsely. (Fruit and juice should measure about 12 cups.) Drain juice from cherries and reserve. Add pineapple to cherries. Combine sugar, ascorbic acid powder and spices. Add to cherries and pineapple. Mix well. Let stand to dissolve sugar.
Combine pectin and cherry juice in large saucepan. Heat to a full rolling boil. Boil 1 minute, stirring constantly. Add to cherry mixture. Stir for 2 minutes. Ladle into containers. Seal. Allow to stand at room temperature until set, about 8 to 10 hours.
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