B C Cherry and Raspberry Preserves
Bursting with the vibrant flavors of summer, B C Cherry and Raspberry Preserves blend the lush sweetness of fresh cherries with the tart brightness of raspberries for a jam that’s as delightful as it is versatile. Made with simple ingredients like granulated sugar, freshly squeezed lemon juice, and a touch of water, this recipe captures the essence of ripe, seasonal fruit in every spoonful. The preserves are slow-simmered to perfection, creating a rich, jewel-toned spread ideal for morning toast, swirling into yogurt, or as a decadent topping for baked goods. With easy preparation and clear instructions, this small-batch recipe is perfect for embracing homemade preserving. Whether you're an experienced canner or a beginner, these cherry-raspberry preserves are sure to become a pantry staple!
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Recipe Information
Ingredients
- 500 grams fresh cherries (pitted and halved)
- 250 grams fresh raspberries
- 500 grams granulated sugar
- 2 tablespoons lemon juice (freshly squeezed)
- 50 milliliters water
Instructions
Wash and prepare the cherries by removing the stems, pitting them, and cutting them in half.
Rinse the raspberries gently with cold water and set them aside to drain.
In a large, heavy-bottomed saucepan, combine the pitted cherries, raspberries, sugar, lemon juice, and water.
Place the saucepan over medium heat and stir gently to dissolve the sugar without mashing the raspberries.
Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 30-40 minutes, stirring occasionally.
Use a spoon to skim off any foam that forms on the surface during cooking to ensure a clear preserve.
To test if the preserves are ready, drop a small amount onto a chilled plate. It should hold its shape and wrinkle slightly when pushed with your finger. If it’s too runny, continue simmering and test again after 5 minutes.
Once thickened to your liking, remove the saucepan from the heat and let the preserves cool for 5 minutes.
Carefully ladle the hot preserves into sterilized jars, leaving about 1/4 inch of headspace at the top.
Seal the jars tightly and process them in a boiling water bath for 10 minutes if storing long-term. Alternatively, let them cool completely and store in the refrigerator for up to 3 weeks.
Nutrition Facts
Calories |
130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.6 g | 2% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2 mg | 0% | |
| Total Carbohydrate | 29.9 g | 11% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 11.0 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 63 mg | 5% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 378 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
