This is my first time to work with canning cherries. I ended up getting a 10 lb. bucket of already pitted sour cherries and I have been busy the last two days making goodies. This is the first item I made. Of course, you can see they have to sit overnight so I didn't finish them till today but they sure look pretty! I really look forward to opening up a jar and having it with a slice of angel food cake. Then from there I will have to decide how I want to use them.
Hope you enjoy.
I got this recipe from my Blue Book ---guide to preserving.
2Add sugar to juice (if there is not enough juice to dissolve the sugar add a little water). cook until sugar dissolves, stirring occasionally.
3Add cherries; cook rapidly until cherries become glossy. Cover let stand 12 to 18 hours in a cool place.
4Bring to a boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim the foam from the top if necessary. Ladle hot preserves into hot jars. Don't forget to leave 1/4 inch headspace. Place your lids on and then process in a hot water bath in a canner for 15 minutes.
5Now remove jars and place on a towel to cool. Let sit for 6 hours or till next day. Twist your lids on tight one more time and then label your jars and put away.
6In case you did't know: This is a preserve that does not jell up. It is a liquid inside.....there is no pectin in this recipe and so it is cherries in a sweet liquid.