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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