Sunday, July 12, 2015

Homemade Cherry Preserves

It finally feels like summer outside. I don't know about you but this year I am not having much luck with summer fruits. Cherries are one of my favourites, but this year they are not quite as sweet for enjoyment. A little tartness in cherries however makes them perfect for homemade jam/preserves. 

This is the recipe I used which makes 6 x 250 ml jars of jam. It's based on a BC Cherry Jam recipe on

  • 4.5 cups of pitted, chopped fresh cherries.
  • 170 g powdered fruit pectin.
  • 185 ml unsweetened apple juice.
  • 15 ml lemon juice.
  • 3 cups of white sugar.

The pitting and chopping was the most tedious and time-consuming part. Once you get past that, you will find this jam-making recipe quite easy and fun. 

Place fresh cherries, apple juice, lemon juice and powdered pectin in a saucepan over medium heat, bring to a boil, then add in sugar. 

I started sterilizing the jars and lids in boiling water while cooking the cherry mixture, for 5 minutes. 

Cook the jam at a rolling boil for 2 minutes or longer, stirring constantly. Stop cooking when you see solid chopped cherries gradually disappearing, and the jam achieving a more consistent texture. Remove from heat and skim off any foam.

Pack the cherry jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.

Remove the jars and let cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight - you may hear a popping sound when the lid squeezes out the air bubble inside the jars. Store them in a cool and dark place and enjoy them throughout the winter. Remember to always store an opened jar in fridge. 

It's so delicious that Anthony and I have been eating it out of the jar! Our party guests were fighting over who got to bring one home. :)

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