In a blender or food processor, cover and process fruits and cherry juice in batches until smooth. Transfer to a large stockpot; stir in pectin and bring to a rolling boil over high heat, stirring frequently. Add sugar and return to a rolling boil. Boil for 2 minutes, stirring constantly.
Remove from heat. Pour into jars or plastic containers. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate up to 3 weeks or freeze up to 1 year.
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|Serving Size: 1 Recipe (3094g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 27 (6%)|
|Amt Per Serving||% DV|
|Total Fat 3g||4 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 558115.2mg||19245 %|
|Potassium 2395.2mg||63 %|
|Total Carbohydrate 114.5g||34 %|
|Dietary Fiber 18g||72 %|
|Sugars, other 96.5g|
|Protein 10.9g||16 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 468
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