These Cherry Preserves are quick and easy! Stock up on Summer’s bounty and enjoy all year! I spread mine on black pepper honey ricotta toast for an easy snack or breakfast.
Place cherry pits in a single layer of cheese cloth and tie shut with kitchen twine.
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.
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. Remove from heat immediately!
Carefully squeeze liquid from the cheesecloth pit bundle into the pot. I use a spoon to help because its hot!
Scoop into jars or whatever container you desire. You can also can them properly for longer storage. I just store mine in the refrigerator.
Notes
I don’t bother to cut my cherries up because the ones in the farmers market are small. If yours are large, or you want a more homogenous preserve, then feel free to cut them up!Cheesecloth: I use one layer because I want all that interchange of flavor between the preserves and the pits. Also the more cheesecloth, the more liquid is absorbed and I want all that cherry goodness in the preserves!yield: 2 cups