Cherry and Port Preserves
Home-canned succulent cherries in a boozy sauce.
quarter-litre (1/2 US pint / 8 oz) jars
(white. 1 cup / 8 oz) OR 1 teaspoon liquid stevia
(4 cups / 1 3/4 pounds)
(1/2 cup / 4 oz )
(3/4 cup / 6 oz)
(1/4 cup / 2 oz)
red food colouring
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 1/4 litre (1/2 US pint / 8 oz) jars.
Leave 2 cm ( 1/2 inch) headspace.
Add 2 drops red food colouring to each jar (optional).
Debubble, then top up to 1/2 cm (1/4 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.
Cherry and Port Preserves. www.healthycanning.com