Best 3 Sour Cherry Preserves Recipes

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Welcome to the delightful world of sour cherry preserves, a heavenly treat that captures the vibrant flavors of summer in every jar. Whether you're a seasoned connoisseur of jams and jellies or a curious cook eager to embark on a new culinary adventure, this guide will lead you on a journey to discover the perfect sour cherry preserves recipe. From selecting the ripest and most flavorful cherries to mastering the art of preserving, we'll provide you with all the knowledge and techniques you need to create a homemade treasure that will tantalize your taste buds and transport you to the heart of cherry season.

Check out the recipes below so you can choose the best recipe for yourself!

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.

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.

SOUR CHERRY PRESERVES



Sour Cherry Preserves image

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

2 lb red sour or sweet pitted cherries
4 c sugar

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.

Tips:

  • Choose ripe, unblemished sour cherries for the best flavor and texture.
  • Wash the cherries thoroughly to remove any dirt or debris.
  • Pit the cherries using a cherry pitter or a paring knife.
  • Use a large pot or Dutch oven for making the preserves, as the mixture will expand as it cooks.
  • Stir the preserves frequently to prevent them from sticking to the bottom of the pot and burning.
  • Use a candy thermometer to accurately measure the temperature of the preserves. This will help you know when they are done cooking.
  • Let the preserves cool slightly before transferring them to jars. This will help prevent the jars from cracking.
  • Seal the jars tightly and process them in a boiling water bath for at least 10 minutes. This will help to preserve the preserves and prevent spoilage.
  • Store the preserves in a cool, dark place for up to 1 year.

Conclusion:

Sour cherry preserves are a delicious and versatile condiment that can be enjoyed in a variety of ways. They can be spread on toast or biscuits, used as a topping for ice cream or yogurt, or added to baked goods. They are also a great way to use up a bumper crop of sour cherries.

Making sour cherry preserves is a relatively simple process, but it does require some time and attention. By following the tips above, you can ensure that your preserves turn out perfectly. So next time you have a batch of sour cherries, be sure to try making some preserves. You won't be disappointed!

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