Cherry Preserves Canning Recipe

Homemade Cherry Preserves are a simple, sweet way to preserve your cherries. This tutorial that we are providing you is really easy. The hardest thing about it is that it has a 12-18 hours resting period but with a little planning ahead you can have delicious cherry preserves to use on pancakes, waffles, topping for ice cream, or for a number of other uses. Your imagination is your only limitation.
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How to Can Cherry Preserves
These directions and recipe make 4 half-pint jars.
The first step is to wash and pit 2 pounds of cherries. Both Marie and Emmaline use this Norpro Deluxe Cherry Pitter. amzn.to/3qLFVQb
Next, we will place the destemmed and pitted cherries in a saucepot and mix them with 4 cups of sugar and 1/4 cup of water. Gently stir until all of the cherries are coated, trying not to mash the cherries.
Place the pan in a cool location and allow the cherries to rest for 12-18 hours. Next, put the pan on the stove, add 1/2 teaspoon of butter if you want to reduce foaming, and bring the mixture to a boil for 1 minute.
Filling Jars with your Cherry Preserves:
Using a jar funnel, fill your hot jars leaving a 1/4 inch headspace.
Place the lids on top of the jars and add the rings. Tighten the rings to fingertip tight and process in a boiling water bath for 15 minutes if at sea level. Remember to adjust the processing time for your elevation if higher than 1000 feet.
If you have any questions about canning with the boiling water canner or how to adjust the pressure for altitude, take a look at our canning basics videos.
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Intro: (00:00)
What we are canning: (00:15)
Sweating and resting cherries: (00:30)
Boiling: (02:30)
Filling Canning Jars: (04:06)
Processing Canning jars: (07:00)
Removing Jars From Canner: (07:50)
Outro: (08:40)
Music: Communicator, by Reed Mathis (Country and Folk Music)
Free music from KZbin, no attribution required.
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[@angelmom916]

No debubbling or wiping the rips before sealing? I was taught to always do those...

[@WisdomPreserved]

Preserves rarely have large bubbles, we don't worry about the small ones. Yes, we wipe the rims if we get any sticky preserves on them. Did we make it through this batch without spilling over and having to wipe. That is rare, but we may have forgotten to mention wiping rims. Thanks for bringing it up.

[@blannccaaaa5212]

Can you blend it up a little before canning to have less chunks or will that ruin it?

[@WisdomPreserved]

You could. It would just be a little more like a jam.

[@judycole8284]

Hi, Made a "batch" last summer. I used the recommended amounts of ingredients and butter to reduce foaming, seemed to foam excessively. When I opened jar later there were small particles floating on top, butter. I didn't want to give canned cherry conserve away looking like that, so I kept them all for myself, yum. Do you have any other advice to try to reduce the foaming. It's getting to be cherry season here in Boise, Idaho. Love your videos! 🍒

[@WisdomPreserved]

If you allow your cherries to rest in the sugar mixture for 24 hours with a few times of stirring in between that may reduce the amount of air in your fruit. Also, for removing your foam you could try to take it off the heat, allow the foam to start to congeal and then use wax paper to press against the foam and hopefully the foam will come off with the wax paper as you pull it away from the preserves. Those are the only tricks I know for the foaming issue. If you do get foam make sure you make fresh bread to utilize that frothy goodness. It is almost cherry season for us again as well. I can't wait to play with some new recipes. We're so glad you found us!

[@judycole8284]

@@WisdomPreserved I' like your tips and can do them easily. Love you tutorials. Thank you for the speedy reply, happy summer, fall fun! Judy😀

[@Androshi]

hi ,i want to do water bath canning too but i dont know my sea level . how can i find out my elevation ? i looked it up and for new york city it stated that my "elevation "was 33 - does that mean im 0-1000 ? i see on that on canning timing- im just a little bit confused.

[@WisdomPreserved]

You figured it out. 33 feet would be in the 0-1000ft range. The good news about that is that you won't have to add any time to your processing since most recipes give processing times for that elevation range. (If it says at sea level it includes this whole range up to 999ft.)

[@jasoncurry2963]

Can you use frozen cherries instead of fresh?

[@WisdomPreserved]

Yes.