Homemade Cherry Preserves

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Preserve the taste of summer with this delightful Homemade Cherry Preserves recipe! Bursting with the sweet flavor of fresh cherries and a hint of bright lemon, this easy canning recipe allows you to enjoy delicious cherry spread on toast, yogurt, or desserts all year round.

Prep Time15

Cook Time10

Total Time25

Course: Sauces

Cuisine: American

Keyword: Homemade Cherry Preserves

Servings: ounces

Ingredients

2 pounds pitted sweet cherries roughly chopped (it’s okay if a few are left whole)
¾ cup granulated sugar adjust to the sweetness of cherries
1 tablespoon lemon juice
1 cup water optional, may not be needed depending on cherry juiciness

Instructions

Prepare Your Canning Equipment: Wash canning jars, lids, and rings in hot, soapy water. Rinse thoroughly.
Sterilize the jars by placing them in a boiling water bath canner filled with simmering water for 10 minutes. Keep jars hot in the simmering water until ready to fill.
Heat the canning lids in a separate saucepan of simmering (not boiling) water. Do not boil the lids.
Make the Cherry Preserves: In a large, nonstick pot, combine the chopped cherries, granulated sugar, lemon juice, lemon zest, and salt. Add water if your cherries aren’t very juicy (you want enough liquid to prevent scorching initially).
Stir the mixture over medium heat until the sugar is completely dissolved.
Bring the mixture to a rolling boil that cannot be stirred down.
Continue to boil, stirring frequently to prevent sticking and scorching, for about 30-45 minutes, or until the preserves have thickened to your desired consistency. The preserves are ready when a small spoonful placed on a chilled plate wrinkles slightly when pushed with your finger. For slightly smoother preserves, you can gently mash some of the cherries with a potato masher during the last 10-15 minutes of cooking.
Remove the pot from the heat. Skim off any foam that may have formed on the surface using a spoon.
Fill and Process the Jars: Using a jar lifter, carefully remove a hot, sterilized jar from the canner and place it on a heat-resistant surface. Using a ladle, carefully fill the hot jar with the cherry preserves, leaving ¼ inch headspace (the space between the top of the preserves and the rim of the jar). Wipe the jar rim clean with a damp cloth to remove any spills.
Using a magnetic lid lifter or your fingers (being careful not to touch the underside of the lid), place a heated lid on the jar. Screw on a canning ring until fingertip tight (not too tight). Carefully lower the filled jar back into the simmering water in the canner, ensuring the water covers the jars by at least 1 inch. Repeat steps 3-6 for the remaining jars.
Bring the water in the canner back to a rolling boil. Process the jars for 15 minutes at altitudes up to 1,000 feet. For higher altitudes, increase processing time by 5 minutes for every 1,000 feet above sea level.
After processing is complete, turn off the heat and carefully remove the jars from the canner using the jar lifter. Place them on a clean kitchen towel-lined surface to cool completely, undisturbed, for 12-24 hours.
Check the Seals and Store: After the jars have cooled completely, check the seals. The center of the lid should be indented and should not flex when pressed. Remove the canning rings (they can be reused, but leaving them on can trap moisture and lead to rust). Label the jars with the date and contents. Store sealed jars in a cool, dark, and dry place for up to one year. Unsealed jars should be stored in the refrigerator and used within a few weeks.

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