Black Bing Cherry Preserves
Capture the vibrant, sun-drenched flavors of summer with this Black Bing Cherry Preserves recipe, a homemade delight that transforms juicy, pitted Bing cherries into a luscious spread perfect for breakfast or dessert. Sweetened with granulated sugar and brightened with freshly squeezed lemon juice and zest, this small-batch preserve strikes a harmonious balance between rich and tangy. The addition of water ensures just the right consistency, while the optional water bath canning method makes it ideal for long-term storage. Whether slathered on warm toast, spooned over vanilla ice cream, or folded into pastries, these cherry preserves promise a burst of natural sweetness in every spoonful. Ready in under an hour, this recipe is a must-try for anyone looking to elevate their pantry staples with a touch of homemade charm.
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Recipe Information
Ingredients
- 4 cups Black Bing cherries, pitted and halved
- 2 cups Granulated sugar
- 2 tablespoons Lemon juice, freshly squeezed
- 1 teaspoon Lemon zest
- 1 cup Water
Instructions
1. Wash and pit the Black Bing cherries. Cut them in half and set aside.
2. In a large, heavy-bottomed saucepan, combine the cherries, sugar, lemon juice, lemon zest, and water.
3. Stir the mixture over medium heat until the sugar dissolves completely, about 5 minutes.
4. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to medium-high and allow the mixture to simmer. Stir frequently to prevent sticking or burning.
5. Continue cooking the mixture for 35-40 minutes, or until it thickens to your desired consistency. You can test the thickness by placing a small spoonful of preserves on a cold plate; if it holds its shape after cooling, it is ready.
6. Remove the saucepan from heat and let the preserves cool for 5 minutes.
7. Carefully ladle the hot preserves into sterilized glass jars, leaving around 1/4 inch of space at the top. Seal the jars with sterilized lids.
8. If you plan to store the preserves for long-term use, process the jars in a boiling water bath for 10 minutes, then remove and let cool completely.
9. Store the preserves in a cool, dark place for up to 1 year, or refrigerate and consume within 3 weeks if not processed.
Nutrition Facts
Calories |
1944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.4 g | 2% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8 mg | 0% | |
| Total Carbohydrate | 503.3 g | 183% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 483.1 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 113 mg | 9% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 1436 mg | 31% | |
*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.
