3 pounds pitted tart cherries*

1 package (1-3/4 ounces) powdered fruit pectin

1 tablespoon coconut oil

3 cups sugar

3 tablespoon bourbon



Add the cherries to a food processor and pulse a couple times to break up the cherries.

Add the cherries to a large dutch oven; stir in pectin and the coconut oil. Stirring constantly, bring to a boil over medium heat, about 15-20 minutes. Add the sugar and the bourbon and again bring to a boil. Once it boils for the second time, cook for an additional 2 minutes.

Remove from the heat. Let cool for 15 minutes before placing in clean 16 ounce mason jars.

Makes about 4 pints.

 *If you replace with sweet cherries, you must add 2 tablespoons of lemon juice.