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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 30 minutes
Cook Time 15 minutes
Total Time 15 minutes
Yield 4 quarter-litre (1/2 US pint / 8 oz) jars
Calories 56 kcal

Ingredients

Metric - US Customary

Instructions

  1. Mix the sugar and the pectin together in a small bowl, set aside. (See special note for using stevia)
  2. Prep the cherries: wash, remove stems, cut in half, remove and discard pits.
  3. Put in pot.
  4. Add the water to the pot.
  5. Put on stove and bring to a boil then lower to a simmer and let simmer for 5 minutes.
  6. Add port, lemon juice and calcium water, stir.
  7. Stir in the sugar mixture a little at a time.
  8. Bring back to a boil over high heat.
  9. Let the mixture cook for 1 more minute.
  10. Remove from heat.
  11. Ladle into 1/4 litre (1/2 US pint / 8 oz) jars.
  12. Leave 2 cm ( 1/2 inch) headspace.
  13. Add 2 drops red food colouring to each jar (optional).
  14. Debubble, then top up to 1/2 cm (1/4 inch) headspace.
  15. Wipe jar rims.
  16. Put lids on.
  17. Process in a water bath or steam canner.
  18. Process for 10 minutes; increase time as needed for your altitude.