Cherry season is one of our favorites, but it never seems to be around long enough! It seems that every year, we’re scurrying to get and create something special with these delightful little fruits! In this Preserving Cherries Round-Up, we’re sharing our favorite ways to hold onto those wonderful flavors all year long.
We’re very blessed to live in an area with several wonderful orchards including some that offer the “Pick Your Own” opportunity! I have fond memories of going to Cherry Hill Orchards with as a child and enjoyed sharing that with my own children too.
This Sweet Cherry Vanilla Jam is easy to make and so delicious! It would also be a great addition to your charcuterie board, as it pairs beautifully with cheeses.
This recipe is a modification of Marisa McClellan’s Sweet & Sour Cherry Jam on her blog, Food in Jars.
Yields: 8 half-pint jars.
Prepare a boiling water bath and 8 half-pint jars.
Combine your pitted cherries, lemon zest & juice, calcium water, and about 1/4 cup – 1/2 cup water in a large jam kettle. Cover and bring to a gentle boil and allow the fruits to soften and release their juices. Stir frequently to avoid scorching.
In a bowl, mix the sugar & pectin with a whisk.
Process in a water bath for 10 minutes.
At the conclusion of the 10 minutes, remove the jars from the canner and place them on layered kitchen towels to cool.
After the jars have sealed and cooled, remove rings from the 2-piece and label them all. If any of your jars didn’t seal, store those in the fridge and use first.
This recipe can be easily doubled. We also mixed our cherries using a combination of light sweet, and the dark cherries
Here are some more delicious options for preserving cherries:
Find more recipes on our jams & jellies Pinterest board!