Servings
Font
Back
5.0 from 3 votes

Cherry Preserves

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.

Prep Time
40 mins
Cook Time
40 mins
Cooling Time
1 hr
Total Time
2 hrs 10 mins
Servings: 28 servings (2 tablespoons)
Calories: 59 kcal
Course: Condiments
Cuisine: American

Ingredients

  • 3 pounds fresh sweet cherries , stemmed and pitted
  • 2-1/2 cups granulated sugar
  • 2-3 tablespoons fresh lemon juice (about a lemon's worth)
  • 1 teaspoon grated lemon zest

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Place a few saucers or small plates in the freezer; you'll use them later to test for doneness.
  4. 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.
  5. 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.
  6. 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

Calories 59kcal (3%) Carbohydrates 15g (5%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Sodium 1mg (0%) Potassium 108mg (3%) 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

% 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.