Cherry Preserves
User Reviews
5
3 reviews
Excellent
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Prep Time
40 mins
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Cook Time
30 mins
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Cooling Time
1 hr
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Total Time
2 hrs 10 mins
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Servings
28 servings (2 tablespoons)
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Calories
59 kcal
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Course
Condiments
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Cuisine
American
Cherry Preserves
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Homemade cherry preserves are easy to make and one of our favorite ways to use fresh summer cherries. This refrigerator or freezer-stored recipe makes 3 to 3-1/2 cups jam.
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Ingredients
- 3 pounds sweet cherries stemmed and pitted, fresh
- 2-1/2 cups granulated sugar
- 2-3 tablespoons lemon juice about a lemon's worth, fresh
- 1 teaspoon lemon zest, grated
Instructions
- Roughly chop or quarter about 80% of the cherries (you don't have to be exact here), leaving the rest a combination of whole cherries and halves.
- In a wide, deep, non-reactive pot or pan, combine cherries, sugar, and lemon juice and zest. Stir and let stand for 15-20 minutes, until the cherries have begun to release their juices.
- Place a few saucers or small plates in the freezer; you'll use them later to test for doneness.
- Bring to a boil over medium-high heat, stirring often so the sugars don't scorch on the bottom of the pan. Continue boiling until the liquids have reduced and started to thicken. To reach the "gel" stage, the sugars need to reach 220 degrees F (for soft, spreadable preserves) on a candy thermometer, measured at sea level. This usually takes me about 30 minutes, but the time can vary by the fruit, your stove, and cookware.
- To test for doneness, take the preserves off of the heat and pour a spoonful of the preserves' liquid onto one of the chilled plates. Pop it back in the freezer for a few minutes. Nudge the liquid with your finger. If it wrinkles, the preserves are ready. If it doesn't continue cooking in 5-minute increments, until the liquid passes the wrinkle test.
- Ladle the preserves into clean jars, leaving 1/2-inch at the top of the jar to allow for expansion if freezing. Cool at room temperature and then refrigerate or freeze, tightly covered. Preserves will keep for up to a few weeks in the refrigerator or a few months in the freezer.*
Notes
- *Once defrosted, use the preserves within a week. Always check for signs of mold or spoilage in refrigerator or freezer preserves before using.
- Once defrosted, use the preserves within a week. Always check for signs of mold or spoilage in refrigerator or freezer preserves before using.
- To make this recipe with sour cherries, omit the lemon juice and increase the sugar to 3-1/2 to 4 cups.
- For cherry pitting methods, see my article, 5 ways to Pit Cherries.
- Liquor/Liqueur: Add 1-3 tablespoons of cognac, cherry brandy (Kirsch), bourbon, or amaretto to the pot with the lemon juice.
- Vanilla: Add 1 scraped vanilla bean or 2-3 teaspoons of vanilla extract.
- Almond: Add 1/8 to 1/4 teaspoon of almond extract, to taste (add conservatively; almond extract can overpower the fruit in this recipe)
- Spices: Add spices such as ground cinnamon (1/2 to 1 teaspoon) or a small cinnamon stick, ground cloves (1/4 teaspoon), star anise (2 pods), or black pepper (1/2 to 1 teaspoon) to the preserves, to taste.
Nutrition Information
Show Details
Calories
59kcal
(3%)
Carbohydrates
15g
(5%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
1mg
(0%)
Potassium
108mg
(2%)
Fiber
1g
(4%)
Sugar
13g
(26%)
Vitamin A
31IU
(1%)
Vitamin C
4mg
(4%)
Calcium
6mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 28servings (2 tablespoons)
Amount Per Serving
Calories 59 kcal
% Daily Value*
| Calories | 59kcal | 3% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 1mg | 0% |
| Potassium | 108mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 31IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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