Sour Cherry Preserves Recipes

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SOUR CHERRY PRESERVES



Sour Cherry Preserves image

Tart fruit makes wonderful jam to enjoy all year long.

Provided by Martha Stewart

Categories     Gluten-Free Recipes

Yield Makes 3 half-pint jars

Number Of Ingredients 3

3 pounds fresh sour cherries, without blemishes, stemmed and pitted
2 1/2 cups sugar
2 tablespoons freshly squeezed lemon juice, (1 lemon)

Steps:

  • Place a round wire rack in the bottom of a large stockpot. The rack should fit as snugly as possible and should stand 1/2 to 1 inch above the bottom of the pot. Stand the three jars on the rack, and add the lids; it is not necessary to add the screw bands. Fill the pot with enough water to cover the jars by 1 to 2 inches; an additional 1 to 2 inches of space should remain below the rim of the pot so the water doesn't overflow. Bring the water to a simmer (180 degrees), and simmer the lids and jars 10 minutes or until you're ready to fill them. Place 4 small plates in the freezer.
  • In a medium stockpot, combine sour cherries, 1/4 cup sugar, and lemon juice; place over medium-high heat. Cook, stirring frequently, until sugar has dissolved, 2 to 3 minutes. Stir in one-third of remaining sugar, and cook, stirring, until it has dissolved, 1 to 2 minutes. Add sugar in two more batches, stirring each batch until sugar has dissolved.
  • Bring the mixture to a full boil, and cook, stirring frequently, 10 minutes. Place a candy thermometer in the mixture, and cook, stirring frequently, until the temperature registers 220 degrees. 30 to 40 minutes. While cooking, skim any foam that floats to the surface.
  • With the temperature at 220 degrees. perform a gel test: Remove one of the plates from the freezer, and place a spoonful of the jam on it. Return the plate to the freezer, and wait 1 minute. Remove plate from freezer, and gently nudge the edge of the jam with one finger. If the jam is ready, it will wrinkle slightly when pushed. If it is not ready, it will be too thin to wrinkle. If the jam does not wrinkle on the first attempt, cook two or three minutes more, and repeat the gel test.
  • Once the jam has gelled properly, remove stockpot from heat. Using canning tongs, remove a jar from the simmering water, and empty the water back into the stockpot. Place the jar on a clean surface, and insert a canning funnel. Using a ladle, pour the jam through the funnel into the jar; fill to within 1/4 inch of the rim. Remove the funnel; wipe rim with a clean damp towel. Using tongs, lift a lid from the hot water; place lid, sealant side down, on the filled jar. Screw down the band, and tighten firmly, being careful not to force it. With the tongs, stand the filled jar in simmering water. Repeat with the remaining jam and jars, making sure the jars aren't touching sides of pot and are spaced 1 inch apart.
  • Raise the heat to high, cover stockpot, and bring the water to a boil. Process jars in the boiling water for 10 minutes. Using the canning tongs, transfer the jars to a wire rack to cool completely. Let jars stand 24 hours. Check cooled jars for slight indentation in the lid that indicates a vacuum seal. Store jam in a cool, dark place up to 1 year.
  • Use only two cups sugar, and add one cup of juice from the thawed cherries in step two.

SOUR-CHERRY PRESERVES



Sour-Cherry Preserves image

Simmering sour cherries with just enough sugar to balance their tartness is a simple way to make the fruit last. Store preserves in the refrigerator and stir them into yogurt or vanilla ice cream for a splash of summer.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegan Recipes

Time 9h40m

Yield Makes about 5 cups

Number Of Ingredients 4

3 pounds fresh sour cherries, rinsed, drained, and pitted (7 1/2 cups)
3 1/2 cups sugar
1/4 cup fresh lemon juice
1/4 teaspoon kosher salt

Steps:

  • In a nonreactive bowl, combine all ingredients. Let stand, stirring often, until fruit has begun to macerate, 1 hour. Place a parchment round directly over surface and refrigerate, at least 8 hours and up to 1 day.
  • Remove from refrigerator and let stand, stirring occasionally, 30 minutes. Strain mixture through a medium-mesh sieve, reserving solids. Place juices in a pot and bring to a boil over medium-high heat. Skim any impurities from surface, reduce heat to medium, and cook, skimming occasionally, until reduced by half and very syrupy, 16 to 18 minutes. Stir in reserved cherry solids. Return to a simmer and cook, gently stirring occasionally, until fruit is plump and just beginning to soften, about 3 minutes more. Let cool slightly, then transfer to jars. Let cool completely, then cover and refrigerate up to 1 month or try canning with our helpful instructions.

BEST CHERRY PRESERVES



Best Cherry Preserves image

I made this a lot of years with fresh cherries from our tree. Cherries were very tart, but made the best preserves.

Provided by Melaine

Categories     Cherries

Time 1h

Yield 3 pints, 60 serving(s)

Number Of Ingredients 5

2 lbs cherries, pitted (6 cups)
1 (3 1/2 ounce) box pectin
1/4 cup granulated sugar
1/2 teaspoon butter
3 cups sugar

Steps:

  • Sterilize your jars and keep them hot while you're cooking the preserves.
  • Place cherries in a large, heavy duty dutch oven.
  • Combine pectin with 1/4 cup sugar; stir into cherries, Add butter.
  • Bring to a full boil, stirring, over high heat.
  • Add 3 more cups sugar and return to a boil , stirring constantly, boil 1 minutes.
  • Remove from heat; skim off foam.
  • Immediately spoon preserves into 3 one pint sterilized jars, leaving 1/4" headspace.
  • Wipe the sealing surface of the jars with a clean paper towel, dampened with hot water, to remove any preserves or sugar crystals.
  • Place lids and screw on bands fingertip tight.
  • Process in a boiling water bath for at least ten minutes, depending upon your altitude.
  • When the jars have been processed in boiling water for the recommended time, turn off the heat and remove the canner lid; wait 5 minutes. Remove jars from canner using a jar lifter and keeping jars upright. Carefully place them directly onto a towel or cake cooling rack to protect your countertop, leaving at least one inch of space between the jars during cooling. Avoid placing the jars on a cold surface or in a cold draft.
  • After jars have cooled undisturbed for 24 hours, remove ring bands from sealed jars. Put any unsealed jars in the refrigerator and use first.

PERFECT SOUR CHERRY PIE



Perfect Sour Cherry Pie image

A sweet filling perfect for summer. Definitely invest in a cherry pitter for this one!

Provided by jmd5102

Categories     Desserts     Pies     Fruit Pie Recipes     Cherry Pie Recipes

Time 1h25m

Yield 16

Number Of Ingredients 7

2 (15 ounce) packages double crust ready-to-use pie crust
2 pounds sour cherries, pitted
1 cup white sugar
2 tablespoons white sugar
3 ½ tablespoons cornstarch
1 tablespoon butter
¼ teaspoon almond extract

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Press the bottom pie crusts into 2 pie pans.
  • Combine cherries, 1 cup plus 2 tablespoons sugar, and cornstarch in a saucepan. Let sit until sugar begins to draw out the cherries' juices, about 10 minutes. Bring to boil, stirring constantly. Lower the heat; simmer until the juices thicken and become translucent, about 5 minutes. Remove from heat; stir in butter and almond extract until well mixed. Pour into the bottom half of the pie shells. Cover with top crusts, crimp the edges to seal, and cut vents into the top with a sharp knife.
  • Bake in the preheated oven until crust is golden brown, 45 to 55 minutes.

Nutrition Facts : Calories 342.2 calories, Carbohydrate 44.8 g, Cholesterol 1.9 mg, Fat 17.1 g, Fiber 2.7 g, Protein 3.6 g, SaturatedFat 4.5 g, Sodium 260 mg, Sugar 18.9 g

OVER-THE-TOP CHERRY JAM



Over-the-Top Cherry Jam image

We live in Door County, an area known for its wonderful tart cherries. This beautiful, sweet jam makes lovely gifts. -Karen Haen, Sturgeon Bay, Wisconsin

Provided by Taste of Home

Time 40m

Yield 6 half-pints.

Number Of Ingredients 4

2-1/2 pounds fresh tart cherries, pitted
1 package (1-3/4 ounces) powdered fruit pectin
1/2 teaspoon butter
4-3/4 cups sugar

Steps:

  • In a food processor, cover and process cherries in batches until finely chopped. Transfer to a Dutch oven; stir in pectin and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into 6 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

Nutrition Facts : Calories 89 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 23g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.

PRESERVED CHERRIES



Preserved Cherries image

Preserve sweet or sour cherries to remind you of summer all year round. Easy to make, keeps well all winter, and makes a great gift for friends and family.

Provided by LenaM

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Yield 16

Number Of Ingredients 3

2 pounds fresh cherries, stems removed
4 cups water
¾ cup white sugar

Steps:

  • Inspect 8 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water for 10 minutes to sterilize. Wash new, unused lids and rings in warm soapy water.
  • Fill sterilized jars with cherries up to the "neck" of the jar.
  • Pour water into a large pan and bring to a boil. Add sugar and keep boiling until sugar dissolves. Pour hot simple syrup over cherries into the jars up to 1/8-inch from the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 20 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition Facts : Calories 77.1 calories, Carbohydrate 18.8 g, Fat 0.5 g, Fiber 1.3 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 1.8 mg, Sugar 17.5 g

SOUR CHERRY PRESERVES



Sour Cherry Preserves image

Categories     Condiment/Spread     Fruit     Condiment     Cherry     Summer     Edible Gift     Gourmet

Yield Makes 7 or 8 (1/2-pint) jars

Number Of Ingredients 5

4 lb sour cherries, stemmed and pitted, reserving 3 tablespoons pits
5 cups sugar
1/3 cup fresh lemon juice
1 (1 3/4-oz) box plus 3 tablespoons lower- sugar powdered pectin
Special equipment: a cherry pitter; cheesecloth; a candy thermometer; 8 (1/2-pint) canning jars with lids and screw bands

Steps:

  • Toss together cherries, sugar, and lemon juice in a large bowl.
  • Wrap cherry pits in a paper towel and crack them with a rolling pin or pestle just enough to extract inner white kernels. Discard outer shells and tie white kernels in a cheesecloth bag. Stir bag into cherry mixture and chill, covered, at least 8 hours and up to 1 day.
  • Sterilize jars and lids .
  • Pour cherries with liquid and cheesecloth bag into a 5- to 6-quart heavy pot (sugar will not be completely dissolved). Bring to a rolling boil over moderate heat, then boil, uncovered, stirring frequently, 5 minutes. Remove from heat and transfer cherries with a slotted spoon to a sieve set over a bowl to catch juice. Drain cherries 5 minutes, then add juice from bowl to juice in pot.
  • Drain jars upside down on a clean kitchen towel 1 minute, then invert. Divide cherries among jars using a slotted spoon.
  • Return juice in pot to a rolling boil, skimming off any foam. Continue boiling until juice registers 220 to 224°F on thermometer, 7 to 10 minutes. Discard cheesecloth bag.
  • Gradually add pectin, whisking constantly. Return juice to a rolling boil, then boil, skimming off any foam, 1 minute. Ladle juice into jars, leaving 1/4 inch of space at top, then run a thin knife between fruit and jar to eliminate air bubbles.
  • Seal, process, and store filled jars , boiling preserves in jars 10 minutes.
  • Let preserves stand in jars at least 1 day for flavors to develop.

CHERRY ALMOND PRESERVES



Cherry Almond Preserves image

This recipe came from my mother-in-law. It's very old-fashioned-in fact, the friend who gave it to her used to cook it up on an old wood stove. With all the cherry orchards here in Bitterroot Valley, I make two batches of these preserves each summer. (I get the cherries from a nearby cannery by the gallons!) My family likes them on fresh bread, muffins, pancakes and even ice cream-the consistency's similar to a topping. I have to be careful, though, and ration the jars out or they'd be the first thing to disappear from the root cellar! Both my husband and I serve as 4-H leaders. We have three children-girls 16 and 14 and a son who's 12.

Provided by Taste of Home

Time 45m

Yield 11 half-pints.

Number Of Ingredients 5

8 cups pitted sour cherries (about 4 pounds)
1-1/2 cups water
10 cups sugar
2 pouches (3 ounces each) liquid fruit pectin
1 teaspoon almond extract

Steps:

  • In a stockpot, bring cherries and water to a boil; boil 15 minutes. , Stir in sugar. Bring to a full rolling boil over high heat, stirring constantly. Boil 4 minutes. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Stir in extract. Ladle hot mixture into 11 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 106 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 27g carbohydrate (26g sugars, Fiber 0 fiber), Protein 0 protein.

30 MINUTES TO HOMEMADE SURE.JELL SOUR CHERRY FREEZER JAM



30 Minutes to Homemade SURE.JELL Sour Cherry Freezer Jam image

Enjoy ripened sour cherries year-round with this sour cherry freezer jam! You'll love this 30 Minutes to Homemade SURE.JELL Sour Cherry Freezer Jam.

Provided by My Food and Family

Categories     Home

Time P1DT30m

Yield 80 servings, 1 Tbsp. each

Number Of Ingredients 4

2 cups prepared fruit (buy about 1-1/2 lb. fully ripe sour cherries)
4 cups sugar, measured into separate bowl
3/4 cup water
1 box SURE-JELL Fruit Pectin

Steps:

  • Rinse 5 (1-cup) plastic containers and lids with boiling water. Dry thoroughly.
  • Stem and pit cherries. Finely chop or grind fruit. Measure exactly 2 cups prepared fruit into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.
  • Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Cook and stir 1 min. Add to fruit mixture; stir 3 min. (A few sugar crystals may remain.)
  • Fill containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Refrigerate up to 3 weeks or freeze up to 1 year. (If frozen, thaw in refrigerator before using.)

Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 11 g, Protein 0 g

TART CHERRY JAM - COOKED



Tart Cherry Jam - cooked image

Make and share this Tart Cherry Jam - cooked recipe from Food.com.

Provided by Dianne Jones

Categories     Fruit

Time 1h15m

Yield 6-8 cups

Number Of Ingredients 5

4 cups prepared seeded cherry pulp
4 3/4 cups sugar
1 box Sure-Jell
1/2 teaspoon butter
1/4 teaspoon almond extract

Steps:

  • Follow sure Jell Directions.
  • Water Bath Can 15 minutes using regulation jars& new caps.
  • Note: put your fingers into the pulp to find any missing seeds before you make jam.
  • Follow Sure Jell Instructions for Cooked Jam.
  • Please water-bath all Jam for 15 minutes.
  • Jam canned this way will be safe& last over 2 years without mold.

Nutrition Facts : Calories 643.1, Fat 0.3, SaturatedFat 0.2, Cholesterol 0.8, Sodium 18.9, Carbohydrate 165.9, Fiber 0.7, Sugar 158.2

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SOUR CHERRY PRESERVES WITH BOURBON – FOOD IN JARS
2018-07-04 Instructions. Prepare a boiling water bath canner and 3 half pint jars. Place the pitted cherries in a pan that holds at least five quarts (these cherries will foam a lot) and add the sugar, lemon juice, and bourbon. Stir to help the sugar dissolve. Once the contents of the pan look juicy, place it on the stove over high heat.
From foodinjars.com
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SOUR CHERRY JAM - SIMPLE BITES
2012-08-20 Instructions. Prepare a boiling water bath and 3 - 250 ml jars as per our canning basics post. Place the lids in a small saucepan, cover them with water, and simmer over very low heat. Stir together cherries and sugar in a large saucepan. Bring to a boil, stirring frequently.
From simplebites.net
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Top Asked Questions

What is the best way to make cherry preserves?
Sterilize your jars and keep them hot while you're cooking the preserves. Place cherries in a large, heavy duty dutch oven. Combine pectin with 1/4 cup sugar; stir into cherries, Add butter. Bring to a full boil, stirring, over high heat. Add 3 more cups sugar and return to a boil , stirring constantly, boil 1 minutes.
How much sugar do you put in sour cherries for preserves?
Sour Cherry Preserves Credit: Maria Robledo Recipe Summary test Yield: Makes 3 half-pint jars Advertisement Ingredients Ingredient Checklist 3 pounds fresh sour cherries, without blemishes, stemmed and pitted 2 1/2 cups sugar
What can I do with sour cherries?
Of course, pie is the most common use. Fresh cherry pie is an amazing thing and remember whole pies can be frozen for later too. Don’t get stuck on pie, however; there are so many other uses for sour cherries in dessert. Here are a few recipes to get those creative juices flowing: 2. Freeze
Can you freeze Soure cherries?
I do not recommend using frozen cherries. Martha Stewart Member Rating: Unrated 12/29/2008 Great way to utilize those frozen soure cherries in my freezer. Very appealing appearance in the jar, made a nice Christmas gift. Back to Sour Cherry Preserves All Reviews for Sour Cherry Preserves - of Reviews

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