Summer delivers a fine treat with cherries. Make these cherry preserves with a subtle hint of thyme to capture the essence of the sweet summer bounty.
Originally published in 2019; this post has been updated.
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Making fruit preserves is a traditional method for preserving the flavor of summertime fruits, and cherries are no different. Cherries begin hitting the market in May, but their strong season is in June and July. (More about fruit seasons here.)
Tucking jars full of these rich preserves in the pantry allows you to enjoy the flavor of cherries all year round.
Ingredients
Cherries — There are a few different kinds of cherries — but most crops are identified as sweet or sour cherries. While sour cherries are often used in pies and wide variety of culinary applications (like this cherry chipotle BBQ sauce), sweet cherries are more often eaten fresh. Black cherries — Bings, Chelans or Lapins — are among the darkest, with both the skin and the flesh being of the deepest burgundy to black-purple in color. You can safely use any kind of sweet cherry for this recipe.
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Honey — How much sweetener you add will depend on the sweetness of the cherries. Start by adding the smallest amount and adjust to taste.
Lemon juice – Use bottled lemon juice to assure that the resulting pH for this recipe falls within safe canning guidelines.
Thyme — This fresh herb compliments the rich sweetness of the black cherries with a subtle warm woodsy undertone. If you wish to omit this ingredient, it is safe to do so.
Pectin – This recipe is made using Pomona’s Universal Pectin. This is the only pectin I use anymore as it allows me to use much less sweetener. The standard pectin brands use an obscene amount of sugar in my opinion, often requiring equal amounts of sugar and fruit! This product uses a low methoxyl method and calls for using two different ingredients, which are included in the box: pectin (the large packet) and calcium powder (the small packet). The dry pectin is mixed with the sweetener before being added to the fruit. The calcium water is added directly to the fruit. This low sugar pectin works a little differently, but makes a delicious, fruit-forward jam.
Pitting the Cherries
One can certainly use a cherry pitter for speed and efficiency, but I do rather enjoy the meditative process of halving and pitting cherries by hand. (If it was good enough for Granny, it is good enough for me.)
A cherry pitter is a specialized tool used for doing this job, but you don’t have to rush and and buy one. If you don’t have one, place each cherry atop a narrow-necked bottle (like a wine bottle) with the stem end up. Use a chopstick to push through the stem end, forcing the pit out the other end and down into the bottle. See it here.
Making Cherry Preserves
Start by measuring out the cherries. You’ll need about seven cups of fresh cherries to make enough diced fruit for this recipe. Pit and dice the fruit, then heat in a large saucepan along with the lemon juice, lemon zest, and calcium water.
Combine the pectin with the honey, making sure it’s thoroughly combined.
When the cherry mixture is boiling, add the honey mixture, stirring for a minute or two to assure that the pectin is well distributed. Return to a boil and it’s done!
Canning Preserves
You’ll need special canning jars, lids, and rings (read more about canning equipment here) to make this homemade jam shelf-stable, but the process isn’t difficult.
Use quarter-pint or half pint jars for this recipe.
Once the jars are filled, you’ll process them in a water bath. What this means is you’ll put the filled and sealed jars of jam into boiling water and heat them for ten minutes. This assures that the jars will seal well.
You might be able to use a large pot, rather than a special water bath canner.
Place hot jars on a countertop lined with a kitchen towel and allow to cool fully. As they cool, you’ll hear the little “tink” sound of the jars sealing. Store any unsealed jars in the fridge and use those first. (This is unusual, but it does happen once in awhile.)
Remove the ring from each sealed jar, rinse to remove any jam residue, and store (without the ring) in a cool, dry place, such as the pantry.
Here’s a more detailed look at canning jam and jelly.
Enjoying these Preserves
These preserves are just the right kind of sweet. They’re perfect served as a black cherry jam on a freshly baked biscuit or English muffin or spoon some on waffles. It’s a natural over ice cream, too.
They lend themselves to savory applications, too; spoon over baked brie or a pork chop. I halved each cherry by hand, giving these preserves a toothsome bite of cherry flesh with each mouthful.
Sweeten this recipe to taste and process in a water bath canner for year round enjoyment. I like to use Pomona’s Pectin, which always you to adjust sweetness to taste as the pectin relies on calcium (powder and instructions included) instead of high sugar concentrations to “gel.”
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Homemade Black Cherry Preserves Recipe
These black cherry preserves have a subtle hint of thyme, capturing the essence of the sweet summer bounty.
Ingredients
- 8 cups black cherries, pitted and halved
- 1/2 cup water
- ⅓ cup lemon juice (bottled)
- 2-3 cups honey
- 4 teaspoons calcium water (from Pomona’s Pectin package)
- 3 teaspoons pectin (from Pomona’s Pectin package)
- 6 sprigs fresh thyme
Instructions
PREPARE FOR CANNING
- Prepare the calcium water: Combine ½ teaspoon calcium powder (from the small packet in the box of Pomona’s pectin) with ½ cup water in a small jar. Screw on a lit and shake until well-combined. You'll have more than you need for this recipe. Store the excess in the refrigerator for use in making additional jam or jelly recipes.
- Wash the jars you'll use, making sure each is clean and free of nicks in the rim, which could impede sealing.
- Wash the lids and rings in hot soapy water. (If you're using non-Ball brand lids, prepare as suggested by manufacturer.)
- Place empty jars in a canning pot or large stock pot with enough water to cover by an inch or two, cover pot, and set on high heat. It can take awhile for the water to heat, so get it started before you begin making the recipe.
MAKE THE PRESERVES
- In a large, heavy bottomed saucepan, combine cherries, water, prepared calcium water, thyme, and lemon juice. Bring to a simmer over medium heat. Reduce heat to low and simmer for about 10 minutes or until the cherries are tender.
- Meanwhile mix together the pectin and honey. Add the honey/pectin mixture to the cherry mixture and return to a low boil for at least 2 minutes. Start with the least amount of sugar and sample before adding more.
- Remove thyme.
- Refrigerate and use within a week, or proceed with the canning instructions for a shelf-stable product.
CANNING THE PRESERVES
- Lift empty jars from the boiling water canner and drain. Ladle hot mixture into half-pint jars to within a quarter inch of the rim. A canning funnel makes this easy.
- Wipe rims of jars to remove any of the preserves that may have spilled. A clean rim is essential to a good seal.
- Set jar lids in place. Screw bands on finger tight.
- Use a jar lifter to gently submerge jars into the hot water bath. Be sure to place a wire rack in the bottom of the pot to prevent the jars of pear jam from sitting directly on the bottom. There should be enough water in the canner to cover the top of the jars by an inch or two. The water will cool somewhat in reaction to the addition of the jars. Return the water to a low boil and then set the timer.
- Process in a boiling water bath for 10 minutes. Add a minute to the boiling time for every 1,000' above sea level. Lift jars from the canner and place jars on a kitchen towel on the counter.
- Check seals. Lids should be solid and pulled down tight. (if they flex and pop, the jar didn’t seal; put unsealed jars in the refrigerator and use those first).
- Remove rings and wash outsides of jars. Store in a cool, dry place.
Notes
This recipe is made using Pomona’s Universal Pectin. This is the only pectin I use anymore as it allows me to use much less sweetener. The standard pectin brands use an obscene amount of sugar in my opinion, often requiring equal amounts of sugar and fruit! This product uses a low methoxyl method and calls for using two different ingredients, which are included in the box: pectin (the large packet) and calcium powder (the small packet). The dry pectin is mixed with the sweetener before being added to the fruit. The calcium water is added directly to the fruit. This low sugar pectin works a little differently, but makes a delicious, fruit-forward jam.
Boiling lids or heating above 180°F as once recommended can damage the sealing compound.
SOURCE: Adapted from Pomona's Universal Pectin.
Nutrition Information:
Yield: 64 Serving Size: 1 tablespoonAmount Per Serving: Calories: 44Total Fat: 1gSaturated Fat: 1gUnsaturated Fat: 0gSodium: 1mgCarbohydrates: 12gFiber: 1gSugar: 11gProtein: 1g
Originally contributed by Devon Young from Nitty Gritty Life. Post has been thoroughly updated with more information; Devon’s recipe remains unchanged.
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