• Sour Cherry Preserves {Recipe}

    by  • June 28, 2011 • Preserving, Recipes, Recipes & Meals • 5 Comments

    We’re dealing with some health issues, hence posting is light. I’ll fill y’all in when there is some resolution. In the meantime, find some sour cherries.

    sour cherry preserves recipeThese are the best preserves ever.

    If I could only eat one jam for the rest of my life, this would be it.

    Sour cherry preserves kick the lid off all other preserves.

    <insert your favorite superlative here>

    I rarely make such declarations and in fact poke fun at Alex who overuses superlatives. But seriously folks, I love sour cherry preserves.

    The luminescent crimson cherries yields a rich yet adaptable flavor. Sugar mellows the tart just enough to not cause a pucker but a piquant zap to the tongue.

    Tart cherry jam is as at home in a crepe as on a charcuterie plate. A schmear on cheese sandwich elevates the everyday to the remarkable. On a buttermilk biscuit? Oh my…

    The sour cherry season in central Ohio is nearly over but don’t dismay. Our friends to the north are just beginning their harvest. Lisa the Waitress, in her sorely missed blog, suggests ordering cherries from Michigan through Jacquemin or Yutzy’s Farm. The most recent Yutzy’s newsletter said “SOUR CHERRIES. ARRIVING IN 2 SHIPMENTS 2nd AND 3rd WEEKS OF JULY. PLEASE CALL TO ORDER AND FOR PRICING. 614-873-3815″

    sour cherriessour cherry jam cookingsour cherry jam on funnel


    Sour Cherry Preserves

    makes 6-7 half pints

    7 cups sour cherries, pitted and crushed
    4 teaspoons calcium water (comes with Pamona’s pectin)
    2 cups sugar (add more or substitute honey as your taste dictates)
    4 teaspoons Pamona’s pectin

    1. Stew sour cherries in their juice over medium heat in a heavy bottomed pan for 5-10 minutes.

    2. Meanwhile, sterilize jars, lids, and rings. I like to heat clean jars in boiling water in my canning pot and put lids and rings in a smaller pot of boiling water.

    3. Stir calcium water into cherries.

    4. Measure sugar in a bowl. Stir pectin into sugar.

    5. Add sugar/pectin mixture to the cherries. Stir and heat to boiling.

    6. Once at a boil, turn off the heat. Put a teaspoon of jam in a bowl and place in freezer for 1 minute to test for the set. If it gels, proceed with water bath canning. If it does not set, stir one half cup sugar, 1 teaspoon pectin, and 1 teaspoon calcium water into hot cherries. Return to boil and test again.

    7. To can, ladle hot jam into hot jars, leaving a quarter inch head space. Place lids and rings on jars and tighten to finger tight. Return jars to the hot water bath and process at boiling for ten minutes.

    8. Remove jars from boiling water and allow to cool on a dishcloth covered counter for 24 hours. Remove rings, wipe away leaks, and store in a cool dry place for up to two years.


    Related notes:

    • My other favorite thing to do with sour cherries? Steep them in vodka for a month or two, sweeten with simple syrup to taste, and drink the most amazing liqueur for the rest of the year. Yum!
    • Read Lil’s post about sour cherries.
    • Come to my strawberry canning demonstration at Easton Farmer’s Market this Thursday to relieve yourself of fears about canning. I’ll be in the Local Matters tent at 4 pm. I get to give away some canning supplies and samples too.

    Added to Hearth & Soul 54.

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    I live to eat and eat to live, planning every meal to include as much local and seasonal abundance as possible. I often wear purple and never refuse a drink.


    5 Responses to Sour Cherry Preserves {Recipe}

    1. June 28, 2011 at 9:52 am

      We had a sour cherry tree at my childhood home in Washington. Since we shared it with a family of raccoons, we only ever made pies (rhubarb + sour cherry = lights out amazing), but this looks divine. It is my dream do move to a place where I can grow a sour cherry tree once again, and I’ll most certainly be trying this out.
      Sending positive, healing thoughts your way! :)

      • June 30, 2011 at 3:55 pm

        Whoa-rhubarb and sour cherry pie? That does sound amazing!!

        I too dream of a place where I can grow a sour cherry tree or two. Someday…

    2. June 28, 2011 at 8:13 pm

      Love to try that preserve. Looks awesome. Thanks for sharing with Hearth and soul hop.

    3. Pingback: Sour Boozy Cocktail Cherries {Recipe} | Hounds In The Kitchen

    4. Erin
      June 15, 2013 at 6:05 pm

      Made this awesome recipe this morning with fresh picked sour cherries. Oh my….delicious!! I couldn’t find the brand of pectin you used, so I just went with another brand, and did not add the calcium water. Dad and Grandpa will love this with the basket of biscuits they will be getting for Father’s Day! Thanks!

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