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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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I love these preserves because they're both tart and sweet. For the best color, choose true-red sour cherries. Darker varieties those that resemble Bing cherries will make darker preserves, which will also be delicious. The cherries are steeped overnight in sugar, which deepens their flavor and helps them to stay plump. Kernels from the cherry pits (tied in a cheesecloth bag) add an almondy note to the preserves. Active time: 2 1/4 hr Start to finish: 1 day (plus 1 day for flavors to develop) Ingredients:
4 lb sour cherries, stemmed and pitted, reserving 3 tablespoons pits |
5 cups sugar |
1/3 cup fresh lemon juice |
1 (1 3/4-oz) box plus 3 tablespoons lower- sugar powdered pectin |
Directions:
1. Toss together cherries, sugar, and lemon juice in a large bowl.
2. Wrap cherry pits in a paper towel and crack them with a rolling pin or pestle just enough to extract inner white kernels. Discard outer shells and tie white kernels in a cheesecloth bag. Stir bag into cherry mixture and chill, covered, at least 8 hours and up to 1 day.
3. Sterilize jars and lids .
4. Pour cherries with liquid and cheesecloth bag into a 5- to 6-quart heavy pot (sugar will not be completely dissolved). Bring to a rolling boil over moderate heat, then boil, uncovered, stirring frequently, 5 minutes. Remove from heat and transfer cherries with a slotted spoon to a sieve set over a bowl to catch juice. Drain cherries 5 minutes, then add juice from bowl to juice in pot.
5. Drain jars upside down on a clean kitchen towel 1 minute, then invert. Divide cherries among jars using a slotted spoon.
6. Return juice in pot to a rolling boil, skimming off any foam. Continue boiling until juice registers 220 to 224°F on thermometer, 7 to 10 minutes. Discard cheesecloth bag.
7. Gradually add pectin, whisking constantly. Return juice to a rolling boil, then boil, skimming off any foam, 1 minute. Ladle juice into jars, leaving 1/4 inch of space at top, then run a thin knife between fruit and jar to eliminate air bubbles.
8. Seal, process, and store filled jars , boiling preserves in jars 10 minutes.
9. Let preserves stand in jars at least 1 day for flavors to develop.
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