Monday, November 28, 2011

Cherry Preserves


  • 2 lbs of sweet, Bing (?) cherries from the previously abandoned house next door
  • 1/4 cup sugar mixed with 2t of Pomona pectin (sans calcium water)
  • Scant 2 cups of sugar
  • Dash of salt
  • 1T of balsamic vinegar
  • 1 1/2 T fresh squeezed lemon juice


Yield was 5 1/2 pint jars.  Barely enough for gift giving.  Damn.  Might have to try some apple pear butter to complete my black friday / cyber monday holiday gift activity.  

This was my inspiration for the addition of balsamic.  In a tiny test batch the taste of molasses in the brown sugar was not to our taste, so no brown sugar was harmed in the making of this jam.  

Brought the cherries and pectin / sugar mixture to a boil.  Added the remaining sugar, vinegar, salt and lemon juice and boiled for just under 2 minutes, stirring all the while.  Ladled into my very clean jars (fresh from a bowl of simmering H2O) and boiled the jars for 10 minutes, until they were just al dente.  Uh huh. 

Now, hoping that botulinum toxin will not visit upon my preserves like creep gun owners who open carry guns in public places