1/1 Photo of Best Cherry Preserves
I made this a lot of years with fresh cherries from our tree. Cherries were very tart, but made the best preserves.
My Private Note
Units: US | Metric
- 1Sterilize your jars and keep them hot while you're cooking the preserves.
- 2Place cherries in a large, heavy duty dutch oven.
- 3Combine pectin with 1/4 cup sugar; stir into cherries, Add butter.
- 4Bring to a full boil, stirring, over high heat.
- 5Add 3 more cups sugar and return to a boil , stirring constantly, boil 1 minutes.
- 6Remove from heat; skim off foam.
- 7Immediately spoon preserves into 3 one pint sterilized jars, leaving 1/4" headspace.
- 8Wipe the sealing surface of the jars with a clean paper towel, dampened with hot water, to remove any preserves or sugar crystals.
- 9Place lids and screw on bands fingertip tight.
- 10Process in a boiling water bath for at least ten minutes, depending upon your altitude.
- 11When the jars have been processed in boiling water for the recommended time, turn off the heat and remove the canner lid; wait 5 minutes. Remove jars from canner using a jar lifter and keeping jars upright. Carefully place them directly onto a towel or cake cooling rack to protect your countertop, leaving at least one inch of space between the jars during cooling. Avoid placing the jars on a cold surface or in a cold draft.
- 12After jars have cooled undisturbed for 24 hours, remove ring bands from sealed jars. Put any unsealed jars in the refrigerator and use first.
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Nutritional Facts for Best Cherry Preserves
Serving Size: 1 (30 g)
Servings Per Recipe: 60
- Amount Per Serving
- % Daily Value
- Calories 59.1
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 3.7 mg
- Total Carbohydrate 15.2 g
- Dietary Fiber 0.5 g
- Sugars 13.1 g
- Protein 0.2 g