This cherry preserve recipe is delectable with warm scones, over vanilla ice cream or swirled into plain yogurt. If you have access to sour cherries, you can substitute them for up to half of the sweet cherries and increase the sugar to 3 cups.
For this recipe, you will need the following canning equipment: 6 half-pint (1-cup) canning jars with rings and new lids; a canning pot with a rack or a large pot plus a heatproof rack that fits into the bottom of the pot; a chopstick; canning funnel; jar lifter; lid wand or tongs to help remove lids from hot water; and a clean cloth to wipe the jar rims. Canning equipment is available in hardware stores and at canning?pantry.com (complete kits $43-$75).
Be sure to use a nonreactive pan, baking dish or bowl--stainless-steel, enamel-coated or glass--when cooking with acidic food (citrus, cranberries, tomatoes) to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart off colors and/or flavors.
45 calories; protein 0.3g; carbohydrates 10.9g; dietary fiber 0.6g; sugars 9.5g; fat 0.1g; vitamin a iu 31.3IU; vitamin c 2.4mg; folate 1.4mcg; calcium 4.9mg; iron 0.1mg; magnesium 3.2mg; potassium 64.2mg; sodium 0.3mg; added sugar 6g.