How to Make Homemade Cherry Preserves; Canning

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. https://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 YouTube, no attribution required.

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