Sour Cherry Preserves

We have a cherry tree on property and, if we are lucky and the raccoons  leave the tree alone, every June we have enough to make preserves and a cobbler or two.


  1. 12 cups pitted cherries
  2. 3 cups of sugar
  1. Wash the cherries.
  2. Pit and de-stem them.
  3. Put them in a larger, non reactive pot over medium heat.
  4. Bring the mixture to a very slow boil.
  5. Reduce the heat to a simmer and simmer for about 3 hours
  6. After about 2 ½ hours begin boiling the water for the water bath.
  7. Sterilize the jars and tops by simmering in near boiling water for 10 minutes.
  8. Fill the jars with jam and top with sterilized tops and screw tops.
  9. Put the jars back in the water bath and leave for 14 minutes in the mountains or 10 minutes sea level.*
  10. Remove jars from the water bath and place in a safe place for 24 hours without touching them. Tops will “pop”.

*If using a pressure cooker, use 6 pounds pressure for 8 minutes.

12 cups of cherries should yield 6 cups of jam.  Small 1/2 cup jars are a good choice since the jam is rather strong and a little goes a long way.


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