Ingredients

The following ingredients have 5 Servings
  • 4 cups sugar
  • 1/4 cup fresh lemon juice
  • 2 1/2 lb. dark sweet cherries, such as Bing, stems removed

Instruction

  • Have ready 5 hot, sterilized half-pint jars and their lids.
  • In a large nonreactive saucepan, combine the sugar and lemon juice. Add 2 cups water, set over medium-high heat and bring to a boil, stirring to dissolve the sugar. Add the cherries, reduce the heat to medium and cook, stirring gently, for 5 minutes. Using a slotted spoon, transfer the cherries to a rimmed baking sheet or a large platter, spreading them out in an even layer. Cook the syrup until reduced by half, about 5 minutes. Return the cherries to the pan and cook for 1 minute to heat through.
  • Using the slotted spoon, divide the hot cherries evenly among the jars. Ladle the syrup over the cherries, leaving 1/4 inch of headspace. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids.
  • Process the jars in a boiling-water bath for 10 minutes. The sealed jars can be stored in a cool, dark place for up to 1 year. If a seal has failed, store the jar in the refrigerator for up to 1 month. Makes 5 half-pint jars.
  • <b>Variation:</b> To make Cherries Preserved in Wine, substitute 1 cup each water and fruity red wine, such as Zinfandel or Cabernet Franc, for the 2 cups water and 1/4 cup lemon juice.
  • Adapted from <i>The Art of Preserving,</i> by Lisa Atwood, Rebecca Courchesne & Rick Field (Weldon Owen, 2010).