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These simple old style cherry preserves are a scrumptious, lower-sugar, and fresh-tasting cherry unfold, made with out pectin. Canning home made cherry jam is considered one of my favourite and easiest methods to protect this superb summer season fruit. My simple cherry jam recipe could be made with contemporary or frozen cherries.
Somebody not too long ago messaged me asking what I had in opposition to pectin. And the reply is NOTHING! Pectin is nice! Pectin rocks! Tons of my different jam recipes use pectin.
However typically, you simply wish to make a less complicated jam/preserves recipe, and the fruit you’re utilizing already has a great deal of pure pectin.
And associates, this cherry preserves recipe with out pectin delivers every little thing that you really want it to – contemporary style, low(er) in sugar, and brilliant lemony notes because of contemporary lemon juice and zest.
Even higher, it’s lifeless easy to make!
In case you determine that you simply want to use pectin, try my low-sugar cherry jam recipe. It makes use of my favourite pectin, Pomona’s.
C’mon, let’s make some cherry preserves!
*I’ll stroll you thru it right here with some pictures and ideas, and also you’ll additionally discover a printable recipe card on the backside of the submit with actual measurements, and so forth. You can too click on “bounce to recipe” to skip down.
Canning Prep
Put together your water bathtub canner by filling it with water and setting it on the range. Flip the burner to excessive. As soon as it reaches a boil, scale back it to a simmer. You wish to hold the water scorching in order that every little thing is prepared when the jam is.
Wash and sanitize your jars. You’ll wish to hold them heat to keep away from having them crack when positioned within the canner. You may fill them with scorching water or place them on a tray within the oven at 170˚F.
Wash your lids and set them apart in a clear place. You not have to simmer lids in water to maintain them sterile. Woot!
Making the cherry preserves
My favourite kitchen device for this a part of the recipe is that this heavy-bottomed pot. It would warmth the preserves evenly, and it’s deep sufficient to keep away from boil-over accidents. That being stated, primarily based on my testing, I don’t advocate you double this recipe until your pot is 6 quarts or extra.
Canning the cherry preserves
For this a part of the recipe, you’ll desire a funnel (that is my favourite) and canning tongs. In a pinch, I’ve used generic silicone cooking tongs, however your life goes to be a lot simpler with precise canning tongs.
Processing Occasions for No-Pectin Cherry Preserves
As soon as the processing time is up, take away the canner from the warmth, take away the lid of the canner, and let the canner sit for five minutes. Use canning tongs to take away the jars and place them on towels on the counter. Be sure you put them the place they are often undisturbed for 12-24 hours.
The lids will doubtless begin to pop inside 20-Half-hour of being faraway from the water. That popping sound is music to your ears, because it tells you that every little thing has been sealed. It’s a reward for all of your work!
After the jars have rested for about 12 hours, press down in the midst of every lid. If it “offers” in any respect, the jar didn’t seal. Both get pleasure from it that day, put it within the fridge, or reprocess it utilizing a model new lid.
Stop your display from going darkish
Making the Cherry Preserves
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Rinse, stem, and pit the cherries.
8 cups cherries
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Cook dinner the cherries over medium-low warmth. You should use a pastry cutter or potato masher to softly chop them whereas they prepare dinner.
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As soon as the cherries are mashed to your desire, add the sugar, lemon juice, and lemon zest to a heavy-bottomed saucepan.
2 tbsp lemon juice, 1 tbsp lemon zest, 3 cups sugar
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Cook dinner on medium warmth for 10 minutes, stirring typically to stop the cherries from burning. Add water if wanted, 1/4 cup at a time, to stop scorching.
water, if wanted
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Cut back the warmth to a simmer, and prepare dinner the cherries down, stirring typically, for 10-20 minutes or till the combination has thickened and the quantity has been lowered by about 20-30%. Skim any foam off the floor.
I desire to pit cherries exterior, whereas sporting all black. Belief me on this!
Canning Cherry Jam
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Whereas the jam is cooking, begin your canning prep.
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Put together your water bathtub canner by filling it with water. It’s essential to have sufficient water to cowl the jars by 1 inch as soon as the water is boiling.
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Set the canner on the range with the lid on. Flip the burner to excessive. If it reaches a boil earlier than you’re finished making the preserves, scale back it to a simmer, holding the lid on.
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Wash and clear your jars. You’ll wish to hold them heat to keep away from having them crack when positioned within the canner. You may fill them with scorching water, or place them on a tray within the oven at 170˚F.
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Wash your lids and set them apart in a clear place.
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Utilizing a canning funnel, ladle the recent preserves into the jars, leaving 1/2 inch headspace. Headspace is the gap between the highest of the meals and the highest of the jar.
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Clear the rim of the jar very effectively with a scorching damp rag.
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Place a new clear lid on the jar. Add a hoop, and tighten to fingertip tight.
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Utilizing canning tongs, add jars to the boiling water, and put the canner lid on.
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Course of pints and half-pints primarily based on the elevation information beneath:*0-1,000 ft = 5 minutes*1,001-6,000 ft = 10 minutes*6,000 ft+ = quarter-hour
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As soon as the jam has processed for the suitable period of time, take away the canner from the burner, rigorously take away the lid, and permit it to sit down for five minutes.
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Utilizing canning tongs, rigorously take away the jars, and place them on a thick towel in a spot the place they are often undisturbed for 12 hours.
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After the jars have rested for about 12 hours, gently press down in the midst of every lid. If it “offers” in any respect, the jar did not seal. Both get pleasure from it that day, put it within the fridge, or reprocess it utilizing a brand new lid.
You have to have a minimum of 1 inch of water over the tops of the jars for protected canning.
Professional tip: as a consequence of steam, I put on oven mitts whereas eradicating the lid.
- You should use frozen cherries.
- As soon as the jars have sealed, take away the rings. Label and retailer sealed jars in a cool (finest outcomes are 50-70˚F) darkish place for as much as 12 months.
- When you open a jar, refrigerate the jar for as much as 3 weeks.
- Makes 4 half-pints.
Serving: 2tbspEnergy: 47kcalCarbohydrates: 12gProtein: 0.2gFats: 0.1gSaturated Fats: 0.01gPolyunsaturated Fats: 0.01gMonounsaturated Fats: 0.01gSodium: 0.1mgPotassium: 39mgFiber: 0.4gSugar: 12gVitamin A: 11IUVitamin C: 2mgCalcium: 2mgIron: 0.1mg
Vitamin data is routinely calculated, so ought to solely be used as an approximation.
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