Simple Cherry Preserves Without Pectin
Simple no-pectin cherry preserves are easily made with fresh pitted cherries and sugar for a delicious spread.
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Instructions
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Prepare a boiling water bath canner, sterilize jars and lids, and pit fresh cherries.
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Combine cherries and sugar in a large nonreactive pot; cover and let stand for 2 to 4 hours.
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Bring to a boil over medium heat, stirring often, until the mixture reaches 220-222 F or passes a gel test.
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To test for gel point, place a spoonful on a chilled plate, freeze for one minute, then push a finger through; it's ready if it wrinkles.
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Ladle hot preserves into sterilized jars, leaving 1/2-inch headspace. Wipe rims, then seal with lids and rings.
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Process sealed jars for 10 minutes in the boiling water bath.