Cherry Preserves with a Clear Method

Cherry Preserves with a Clear Method keeps the shopping list focused on Cherries pitted I used a mix of sweet & tart, Granulated Sugar 230g, and lemon juiced. It serves 10 people.

Count on 30 minutes of prep, 27 minutes of cooking, about 57 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 3 cups Cherries pitted (566g) I used a mix of sweet & tart
• 2 cups Granulated Sugar 230g
• 1 lemon juiced (40g)
• Cherry Pits

How the cooking goes

1. Set cherry pits in a single layer of cheese cloth and tie shut with kitchen twine.
2. In a non-reactive sauce pot mix cherries, sugar and lemon juice. Nestle the bundle of pits in the cherry mixture. Cook on medium heat until the preserves begin to thicken.
3. To test for doneness, place a bit of preserves on a frozen plate and place back in the freezer. They should hold a line when you run your finger through it, but they shouldn’t run down the plate. Take it off the heat immediately!
4. Carefully squeeze liquid from the cheesecloth pit bundle into the pot. You use a spoon to help because its hot!
5. Scoop into jars or whatever container you desire. You can also can them properly for longer storage. You just store mine in the refrigerator.

After it comes off the heat

Give the plate the rest the method asks for. Cover leftovers and refrigerate them when the dish includes meat, eggs, or dairy.

If you want another plate from Jams and jellies, open Strawberry Jam Jarred for the Pantry and Peach Preserves (no pectin) for the Home Table.