Ingredients for Best Cherry Preserves
- 4 cups fresh cherries, pitted
- Pectin (quantity unknown)
- 6 cups granulated sugar
- Butter (quantity unknown)
- Sugar (quantity unknown)
- 1/2 cup water
- 1/4 cup lemon juice
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 teaspoon ground cloves (optional)
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How to Make Best Cherry Preserves
- Wash and pit the cherries. You can do this by hand or use a cherry pitter.
- Combine the cherries, sugar, water, lemon juice, cinnamon (if using), and cloves (if using) in a large, heavy-bottomed saucepan.
- Bring the mixture to a boil over medium-high heat, stirring constantly to dissolve the sugar.
- Reduce the heat to medium-low and simmer, uncovered, for 45-60 minutes, stirring frequently. The preserves are done when they reach setting point (a small amount dropped onto a cold plate wrinkles when pushed with a finger).
- Remove from heat and skim off any foam that has formed on the surface.
- Ladle the hot preserves into sterilized jars, leaving 1/4 inch headspace.
- Wipe the rims of the jars clean, seal, and process in a boiling water bath for 10 minutes (adjust processing time based on your altitude – check a canning guide for specifics).
- Allow the jars to cool completely. You should hear a satisfying "pop" as the jars seal.
- Once cool, check the seals to make sure they are airtight. Store in a cool, dark place for up to a year.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
52g
Fat
0g
Carbs
5g