Total Time
48hrs 15mins
Prep 48 hrs
Cook 15 mins

A grandmother recipe made easier with the help of Mom:)


  1. Combine the cherries and sugar in a large, heavy, shallow, non-reactive saucepan.
  2. Set aside to plump, several hours or as long as overnight.
  3. Add the water to the cherries and bring to a boil.
  4. Cook for 5 minutes; then add the lemon juice and boil rather fast until the juice has thickened like jelly and a candy thermometer reads 221*F.
  5. Remove pan from heat and allow the preserves to sit overnight, covered; refrigerate them, if you'd rather.
  6. The next day, reheat the preserves to the boiling point and spoon them into hot, sterilized canning jars and seal.
  7. Store in the refrigerator, or (better) in the freezer.


Most Helpful

This is excellent. I have looked for this for ages. Thanks for posting
Mr Gene

mr gene August 20, 2012

This is a really good recipe. Just what I was looking for! I hot-packed a batch to see how well it lasts without refrigeration. We'll see.

Merrilyn H. June 26, 2009

Delicious! Now, the name was a little misleading to me because I was under the impression that "Preserves" meant like jam or jelly. This (or at least mine) was more like a dessert topping. Did I do something wrong? Anyway...The taste was out of this world...way beyond my expectations...So far I have eaten it spooned over Rocky Road Ice cream and it was AWESOME...My BF loved it in his vanilla milk shake...I'm guessing this concoction would taste good warmed over pancakes...

Harley Seashell Princess August 07, 2004

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