=== Sour Cherry Preserves (not jam) ===


For starters, note that this does NOT preclude these preserves as being used //like// jam, but technically, they're preserves, or so the ladies at the State Fair will remind you. Just FYI.

Via Epicurious

  *     4 lb sour cherries, stemmed and pitted, reserving 3 tablespoons pits
  *     5 cups sugar (I think the 2017 version should use 4 c sugar)
  *     1/3 cup fresh lemon juice
  *     Pomona's pectin, double the amount for the basic cherry jam =  4 tsp pectin & 4 tsp calcium water (if you want a less jammy consistency, use half this)

Toss together cherries, sugar, and lemon juice in a large bowl.

Wrap cherry pits in a paper towel and crack them with a rolling pin or pestle just enough to extract inner white kernels. Tie kernels in a cheesecloth bag. Stir bag into cherry mixture and chill, covered, overnight.

Sterilize jars and lids .

Pour cherries with liquid and cheesecloth bag into a 5- to 6-quart heavy pot (sugar will not be completely dissolved). Bring to a rolling boil over moderate heat, then boil, uncovered, stirring frequently, 5 minutes. 

Remove from heat and transfer cherries with a slotted spoon to a sieve set over a bowl to catch juice. Drain cherries 5 minutes, then add juice from bowl to juice in pot.

Get your jars ready. 

Divide cherries among jars using a slotted spoon.

Return juice in pot to a rolling boil, skimming off any foam. Continue boiling until juice registers 220 to 224°F on thermometer, 7 to 10 minutes. Discard cheesecloth bag.

Gradually add pectin, whisking constantly. Return juice to a rolling boil, then boil, skimming off any foam, 1 minute. Ladle juice into jars, leaving 1/4 inch of space at top, then run a thin knife between fruit and jar to eliminate air bubbles.

Seal, process, and store filled jars , boiling preserves in jars 10 minutes.