Prep 48 hrs
Cook 15 mins
A grandmother recipe made easier with the help of Mom:)
- Combine the cherries and sugar in a large, heavy, shallow, non-reactive saucepan.
- Set aside to plump, several hours or as long as overnight.
- Add the water to the cherries and bring to a boil.
- 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.
- Remove pan from heat and allow the preserves to sit overnight, covered; refrigerate them, if you'd rather.
- The next day, reheat the preserves to the boiling point and spoon them into hot, sterilized canning jars and seal.
- Store in the refrigerator, or (better) in the freezer.
This is excellent. I have looked for this for ages. Thanks for posting
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.
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...