Cherry Preserves
By Nicole KonstantinakosPublished on July 12, 2020
Time
35 minutes, plus 2 hours cooling and 12 hours setting
Yield
Serves 64, makes four 1-cup jars
Ingredients
3 cups sugar 2 pounds sweet cherries, pitted and halved (4 cups)2 tablespoons bottled lemon juice 3 tablespoons Sure-Jell for Less or No Sugar Needed Recipes
Before You Begin
We used Bing cherries to develop this recipe, but any variety of sweet cherries can be used; do not use sour cherries. For safety reasons, be sure to use bottled lemon juice, not fresh-squeezed juice, in this recipe.
Instructions
- Set canning rack in large pot, place four 1-cup jars in rack, and add water to cover by 1 inch. Bring to simmer over medium heat, then turn off heat and cover to keep hot.
- Combine ¼ cup sugar and Sure-Jell in bowl. In Dutch oven, bring cherries and lemon juice to boil, stirring often, over medium-high heat. Reduce heat to medium, cover, and simmer, stirring occasionally, until cherries soften and release some of their juices, about 3 minutes.
- Bring mixture to boil over high heat. Whisk in Sure-Jell mixture and bring to boil. Whisk in remaining 2¾ cups sugar and bring to vigorous boil. Once boiling, cook for 1 minute, whisking constantly. Remove pot from heat and skim any foam from surface of preserves using spoon.
- Place dish towel flat on counter. Using jar lifter, remove jars from pot, draining water back into pot. Place jars upside down on towel and let dry for 1 minute. Using funnel and ladle, portion hot preserves into hot jars, leaving ¼ inch headspace. Slide wooden skewer along inside edge of jar and drag upward to remove air bubbles.
- For short-term storage: Let preserves cool to room temperature, cover, and refrigerate until preserves are set, 12 to 24 hours. (Preserves can be refrigerated for up to 2 months.)For long-term storage: While jars are hot, wipe rims clean, add lids, and screw on rings until fingertip-tight; do not overtighten. Return pot of water with canning rack to boil. Lower jars into water, cover, bring water back to boil, then start timer. Cooking time will depend on your altitude: Boil 10 minutes for up to 1,000 feet, 15 minutes for 1,001 to 3,000 feet, 20 minutes for 3,001 to 6,000 feet, or 25 minutes for 6,001 to 8,000 feet. Turn off heat and let jars sit in pot for 5 minutes. Remove jars from pot and let cool for 24 hours. Remove rings, check seals, and clean rims. (Sealed jars can be stored for up to 1 year.)
Time
35 minutes, plus 2 hours cooling and 12 hours settingYield
Serves 64, makes four 1-cup jarsIngredients
3 cups sugar
2 pounds sweet cherries, pitted and halved (4 cups)
2 tablespoons bottled lemon juice
3 tablespoons Sure-Jell for Less or No Sugar Needed Recipes
Ingredients
3 cups sugar
2 pounds sweet cherries, pitted and halved (4 cups)
2 tablespoons bottled lemon juice
3 tablespoons Sure-Jell for Less or No Sugar Needed Recipes
Ingredients
3 cups sugar
2 pounds sweet cherries, pitted and halved (4 cups)
2 tablespoons bottled lemon juice
3 tablespoons Sure-Jell for Less or No Sugar Needed Recipes
Why This Recipe Works
We tried cutting the cherries to various sizes and found that simply halving them gave us the best chunky texture. To soften the cherries and help them release their flavorful juices, we simmered them in a covered pot before whisking in just enough pectin and sugar to create a thickened, velvety backdrop for the fruit. We blended the liquid ingredients with a whisk while also gently mashing the fruit with it.
Before You Begin
We used Bing cherries to develop this recipe, but any variety of sweet cherries can be used; do not use sour cherries. For safety reasons, be sure to use bottled lemon juice, not fresh-squeezed juice, in this recipe.
Instructions
- Set canning rack in large pot, place four 1-cup jars in rack, and add water to cover by 1 inch. Bring to simmer over medium heat, then turn off heat and cover to keep hot.
- Combine ¼ cup sugar and Sure-Jell in bowl. In Dutch oven, bring cherries and lemon juice to boil, stirring often, over medium-high heat. Reduce heat to medium, cover, and simmer, stirring occasionally, until cherries soften and release some of their juices, about 3 minutes.
- Bring mixture to boil over high heat. Whisk in Sure-Jell mixture and bring to boil. Whisk in remaining 2¾ cups sugar and bring to vigorous boil. Once boiling, cook for 1 minute, whisking constantly. Remove pot from heat and skim any foam from surface of preserves using spoon.
- Place dish towel flat on counter. Using jar lifter, remove jars from pot, draining water back into pot. Place jars upside down on towel and let dry for 1 minute. Using funnel and ladle, portion hot preserves into hot jars, leaving ¼ inch headspace. Slide wooden skewer along inside edge of jar and drag upward to remove air bubbles.
- For short-term storage: Let preserves cool to room temperature, cover, and refrigerate until preserves are set, 12 to 24 hours. (Preserves can be refrigerated for up to 2 months.)For long-term storage: While jars are hot, wipe rims clean, add lids, and screw on rings until fingertip-tight; do not overtighten. Return pot of water with canning rack to boil. Lower jars into water, cover, bring water back to boil, then start timer. Cooking time will depend on your altitude: Boil 10 minutes for up to 1,000 feet, 15 minutes for 1,001 to 3,000 feet, 20 minutes for 3,001 to 6,000 feet, or 25 minutes for 6,001 to 8,000 feet. Turn off heat and let jars sit in pot for 5 minutes. Remove jars from pot and let cool for 24 hours. Remove rings, check seals, and clean rims. (Sealed jars can be stored for up to 1 year.)
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