Sour Cherry Preserves
0s prep 20m cook 20m ready
About 7 half-pint jars These deep-red preserves have plenty of texture and are our favorite way to put up ephemeral sour cherries. Please read About Making Preserves and How to Process.
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Ingredients
- 4 pounds sour cherries, stemmed and pitted
- 4 cups sugar
- (2 tablespoons kirsch or Maraschino liqueur)
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Step 1.
Combine in a large bowl: 4 pounds sour cherries, stemmed and pitted; 4 cups sugar
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Step 2.
Cover and steep.
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Step 3.
Unless you plan to plump the fruit overnight, prepare a water-bath canner, gather all your canning equipment, place a couple of saucers in the freezer, and have ready 7 clean, hot half-pint jars.
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Step 4.
Transfer the cherry mixture to a large heavy pot, bring to a boil, and boil rapidly, stirring frequently, until it reaches the jelling point, about 20 minutes. Remove from the heat, skim off any foam, and if desired, stir in: (2 tablespoons kirsch or Maraschino liqueur)
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Step 5.
Ladle into prepared jars, leaving ¼ inch headspace. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 10 minutes. Let cool completely and store as directed.
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Step 6.
If plumping the preserves, do not stir in the kirsch or Maraschino until the next day when you return the preserves to a boil before processing and canning.
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