Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, homemade cherry preserves. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Place cherries in a large, heavy duty dutch oven. Bring to a full boil, stirring, over high heat. Cherry Preserves Recipe: You'll just need these two ingredients - cherries and sugar. It doesn't get much more simple than this. … Begin by rinsing your cherries under cool running water. … Next, remove the stems and throw them away. … Remove the pits.
Homemade Cherry Preserves is one of the most favored of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Homemade Cherry Preserves is something which I’ve loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have homemade cherry preserves using 3 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Homemade Cherry Preserves:
- Prepare 1000 g cherries
- Make ready 450 g sugar
- Get 1/2 lemon
Once it gets to the gel stage, the mixture will wrinkle slightly as you make a path through it with your finger. Darker varieties — those that resemble Bing cherries — will make darker preserves, which will also be delicious. The cherries are steeped overnight in sugar, which deepens their flavor and helps. Even to make cherry preserves, you need to pit and chop them up some.
Steps to make Homemade Cherry Preserves:
- Stone the cherries (it's about 900 g after stoning). Puree before putting in pot if you want a smoother consistency.
- Put in a medium pot along with the sugar and lemon juice. Yes - it's a lot of sugar, but this is what "preserves" the cherries and prevents them from going bad.
- Turn on medium high. After a few minutes when the cherries softened up a little, I roughly mashed them up with a masher. You can also use a stick/hand blender to break down the cherries some more.
- When the cherries come to a boil, they will foam up. Skim off the foam every several minutes with a spoon - you can put it aside in a little cup and eat it with yogurt or ice cream. It's quite good!
- While the cherries are cooking, place a small plate in the freezer so you can test the doneness of the preserves later.
- Continue to cook the cherries on medium to medium-high stirring every few minutes to ensure they don't burn. The juice will gradually get thicker, darker and gooier. It took mine around 60 minutes to get to that point.
- To test doneness, remove the plate from the freezer and put a little bit of the cherries on it. Place back in the freezer for 2-3 minutes and then take out again. Push the chilled preserves gently with your finger - if it "wrinkles" up, it's done. If not keep cooking. (see photos below)
- This isn't done yet because the preserves are still too watery to hold up with pushing your finger through.
- It's hard to tell in the photo but, here the cherries are gooey and wrinkle a little bit when pushing your finger through the preserves. You can turn off the heat now!
- Let cool off for a few minutes, then transfer to a large jar or two smaller ones. Be careful not to put in cold jars or they can crack (optionally put the hot jam in hot jars). Cover and let cool completely. Store in the refrigerator. It should be good for a few months.
- Really nice with a creamy cheese on bread or toast!
- Some other ideas I've saw on the internet for flavoring: Add a splash of Kirsch liquor in at the end of the cooking. Or a few drops of almond extract (just a little or you'll ruin the taste apparently!), or vanilla bean (maybe cook with the cherries?).
The cherries are steeped overnight in sugar, which deepens their flavor and helps. Even to make cherry preserves, you need to pit and chop them up some. Otherwise, you get whole cherries suspended in a sugar solution rather than a consistent jam. just mush them up a bit - not completely crushed, but mostly. Also, chopping, grinding or crushing them releases the natural pectin so it can thicken. Directions In a food processor, cover and process cherries in batches until finely chopped.
So that’s going to wrap it up for this special food homemade cherry preserves recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
