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Cherry and Port Preserves
Home-canned succulent cherries in a boozy sauce.
Course
Dessert
Cuisine
American
Keyword
Cherries
Prep Time
1
hour
hour
30
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
15
minutes
minutes
Servings
4
quarter-litre (½ US pint / 8 oz) jars
Calories
56
kcal
Ingredients
200
g
sugar
(white. 1 cup / 8 oz) OR 1 teaspoon liquid stevia
1 ½
teaspoons
Pomona pectin
(5 g)
750
g
sweet cherries
(4 cups / 1 ¾ pounds)
125
ml
water
(½ cup / 4 oz )
175
ml
port wine
(¾ cup / 6 oz)
2
teaspoons
calcium water
(10 ml)
4
tablespoons
lemon juice
(¼ cup / 2 oz)
red food colouring
(optional)
Metric
-
US Customary
Instructions
Mix the sugar and the pectin together in a small bowl, set aside. (See special note for using stevia)
Prep the cherries: wash, remove stems, cut in half, remove and discard pits.
Put in pot.
Add the water to the pot.
Put on stove and bring to a boil then lower to a simmer and let simmer for 5 minutes.
Add port, lemon juice and calcium water, stir.
Stir in the sugar mixture a little at a time.
Bring back to a boil over high heat.
Let the mixture cook for 1 more minute.
Remove from heat.
Ladle into ¼ litre (½ US pint / 8 oz) jars.
Leave 2 cm ( ½ inch) headspace.
Add 2 drops red food colouring to each jar (optional).
Debubble, then top up to ½ cm (¼ inch) headspace.
Wipe jar rims.
Put lids on.
Process in a water bath or steam canner.
Process for 10 minutes; increase time as needed for your altitude.
Nutrition
Serving:
2
g
|
Calories:
56
kcal
|
Carbohydrates:
13.1
g
|
Protein:
0.1
g
|
Sodium:
10
mg
|
Fiber:
0.3
g
|
Sugar:
6.3
g