Sour Cherry Preserves
Fresh sour cherries don't last long. Preserves allow you to enjoy them year round.
servings
Ingredients
- 1 pound sour cherries (cleaned and pitted (weigh after pitting))
- 2 tablespoons Ball Classic Pectin
- 14 oz granulated sugar (1 ⅔ cups, )
Instructions
- Bring a very large pot of water to a full boil. Sterilize your canning jars (3 half pints) and lids by boiling in the water for 10 minutes (or with the sterilize setting on your dishwasher). Use a jar lifter or tongs to remove the hot jars from the water. Line them up on a clean kitchen towel.
- Combine 1 pound sour cherries and 2 tablespoons Ball Classic Pectin in a small saucepan. Turn the heat to medium high and bring the mixture to a boil.
- Add 14 oz granulated sugar and return to a boil. Allow the preserves to boil vigorously for 1 full minute, stirring constantly.
- Ladle the hot preserves into hot and sterilized canning jars. Wipe the rim of each jar with a damp paper towel to make sure it's clean and attached canning lids.
- Process the jars in a hot water bath for 10 minutes for long term storage
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Notes
This recipe makes enough for 3 half pints jars. The preserves can be refrigerated for a week or two or processed in sterilized canning jars for longer storage. See the Ball Canning Website for information and directions for home canning.
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