These are the best cherry preserves you will ever taste not to mention they are the easiest preserves to make!
1- Sterilize your jars and keep them hot while you're cooking the preserves.
2- Place cherries in a large, heavy duty dutch oven.
3- Combine pectin with 1/4 cup sugar; stir into cherries, Add butter.
4- Bring to a full boil, stirring, over high heat.
5- Add 3 more cups sugar and return to a boil , stirring constantly, boil 1 minutes.
6- Remove from heat; skim off foam.
7- Immediately spoon preserves into 3 one pint sterilized jars, leaving 1/4" headspace.
8- Wipe the sealing surface of the jars with a clean paper towel, dampened with hot water, to remove any preserves or sugar crystals.
9- Place lids and screw on bands fingertip tight.
10- Process in a boiling water bath for at least ten minutes, depending upon your altitude.
11- 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.
12- After jars have cooled undisturbed for 24 hours, remove ring bands from sealed jars. Put any unsealed jars in the refrigerator and use first
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (26g)|
|Recipe Makes: 60 Servings|
|Calories from Fat: 1 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0.1mg||0 %|
|Sodium 3.5mg||0 %|
|Potassium 33.9mg||1 %|
|Total Carbohydrate 13.3g||4 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 12.8g|
|Protein 0.2g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 51
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