SOUR CHERRY PRESERVES
This is my first time to work with canning cherries. I ended up getting a 10 lb. bucket of already pitted sour cherries and I have been busy the last two days making goodies. This is the first item I made. Of course, you can see they have to sit overnight so I didn't finish them till today but they sure look pretty! I really look...
Provided by Kimberly Biegacki
Categories Fruit Sauces
Time 30m
Number Of Ingredients 2
Steps:
- 1. Drain juice from cherries; set cherries aside.
- 2. Add sugar to juice (if there is not enough juice to dissolve the sugar add a little water). cook until sugar dissolves, stirring occasionally.
- 3. Add cherries; cook rapidly until cherries become glossy. Cover let stand 12 to 18 hours in a cool place.
- 4. Bring to a boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim the foam from the top if necessary. Ladle hot preserves into hot jars. Don't forget to leave 1/4 inch headspace. Place your lids on and then process in a hot water bath in a canner for 15 minutes.
- 5. Now remove jars and place on a towel to cool. Let sit for 6 hours or till next day. Twist your lids on tight one more time and then label your jars and put away.
- 6. In case you did't know: This is a preserve that does not jell up. It is a liquid inside.....there is no pectin in this recipe and so it is cherries in a sweet liquid.
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Olami Jaf
[email protected]I've been making this recipe for years and it never disappoints. Always a crowd-pleaser!
Elie Kossaifi
[email protected]These preserves are a bit too sweet for my taste. I'll reduce the amount of sugar next time.
Emmanuel Drumson
[email protected]I'm not a big fan of sour cherry preserves, but this recipe is really good. I'd definitely make it again.
Mariea Terry
[email protected]I doubled the recipe and made a huge batch of these preserves. Now I have plenty to share with friends and family.
Tyler Burcham
[email protected]I'm allergic to almonds, so I substituted vanilla extract in this recipe. Turned out great!
Bilal ur rehman
[email protected]These preserves are a great way to use up extra sour cherries. I always have a batch in my fridge.
ahmed khalfan
[email protected]I love the beautiful ruby color of these preserves. They look as good as they taste.
Kassem Alsaqqaf
[email protected]This recipe is a keeper! I've already made it twice and it's always a hit.
Rai Santosh
[email protected]I followed the recipe exactly, but my preserves turned out too runny. Not sure what went wrong.
white wolf gaming
[email protected]These preserves are a bit too tart for my taste, but I added a little honey and they were perfect.
Akingbade David
[email protected]I'm not usually a fan of sour cherry preserves, but this recipe changed my mind. Absolutely love it!
Abubacar Juwara
[email protected]I made these preserves for a gift and they were a huge success! Everyone raved about how delicious they were.
Thoh Makhaza
[email protected]I've tried other sour cherry preserves recipes before, but this one is by far the best. The addition of almond extract really makes a difference.
Wadoud ADJADO
[email protected]These preserves are so versatile! I've been using them on toast, yogurt, and even in my cocktails. Always a hit!
haha hehe
[email protected]I love how easy this recipe is to follow. Even a beginner like me can make delicious sour cherry preserves.
Alaia Scroggins
[email protected]Just made these sour cherry preserves yesterday and they turned out amazing! The perfect balance of tart and sweet.
Zeba Buctowar
[email protected]Wow! What a fantastic and flavorful sour cherry preserves recipe! I'll be making this again for sure.