I made Cherry Preserves. I did half pints in some cute jars with checkered country style lids that look pretty and modern, but with a call back to way back when. Watch for the recipe. I’ll be making my recipes available shortly.
I am not sharing the recipe in this post, as this is meant to show how the process looks for those of you considering making your own fresh canned jam/preserves!
The apples are just here to look pretty. So, you won’t need apples for this recipe. I pitted all of these and it took a good long time, made a mess and was really fun (for the mess-makers out there).
|The fruit, measured and washed.|
|The pitted and mashed cherries in the pot with sugar and pectin.|
|Simmering for awhile breaks down the fruit and blends it with the sweetener and pectin.|
|After some simmering, we now have the final product! Its that simple!|
|Sterilized Canning Jars. I boiled them for 10 minutes (the lids too).|
|Having the right tools will prevent contamination and burns! Do it the right way! Canning is science. Read up!|
|I prepared 6 half pint jars, but only 5 were needed. I got a little lazy with pitting the cherries and cut the recipe back slightly.|