Homemade Black Cherry Preserves Recipe

These black cherry preserves have a subtle hint of thyme, capturing the essence of the sweet summer bounty.

4.58 from 7 votes

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Prep Time: 15

Cook Time: 15

Processing time: 15

Total Time: 45

Servings: servings

Author: Devon Young

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.

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.
8 cups black cherries, 1/2 cup water, 4 teaspoons calcium water, 6 sprigs fresh thyme, ⅓ cup lemon juice
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.
2 - 3 cups honey, 3 teaspoons pectin
Remove thyme.
Refrigerate and use within a week, or proceed with the canning instructions for a shelf-stable product.

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.

Recipe yields 6 half-pint jars.
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.
Black cherries include varieties like Bings, Chelans or Lapins. It is safe to use any sweet variety of cherry for this recipe.
If you prefer to use granulated sugar in this recipe, you can replace the honey with your favorite brand of sugar.
This recipe tested below 3.5 pH, making is safe for water bath canning.
Boiling lids or heating above 180°F as once recommended can damage the sealing compound.
Makes 6 half-pint jars.
SOURCE: Adapted from Pomona's Universal Pectin.