Spiced Cherry Preserves
I am blessed with a sweet cherry tree in my back yard. I don't make this every year, probably about every third or fourth. It's delicious and rich and hearty. We don't get a good cherry crop every year though, so I only make this when we've had our fill of fresh sweet cherries.
- 5 cups of sweet cherries, pitted and kept as whole as possible
- 4 cups granulated sugar
- 1 cup cider vinegar
- 1/2 tsp cinnamon
- 1/4 tsp allspice
- 1/4 tsp cloves
Pit the cherries and set them aside.
Boil the sugar with the spices and vinegar, then add the pitted cherries.
Boil 20 minutes or so. Test by putting a spoonful onto a chilled plate and putting in your refrigerator a few minutes. You should see a skin form. If not, cook a bit more and test again.
You should get about five 8-ounce jam jars of this. You can seal with parafin, although I believe that is not recommended anymore. So if you do that, refrigerate as well.
I would suggest visiting the FDA web site or buying the Ball Blue Book of Preserving
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