4 Easy Recipes Canning Cherries

Enjoy 4 of my delicious recipes for canning both tart and sweet cherries

I am very blessed to be the Canbassador for Northwest Cherry Growers in Washington. For three years now I have created exciting recipes with their freshly shipped fruit.

In years past, I have created Savory Cherry Chutney and Peach Pistachio Conserve using juicy peaches and gorgeous sweet cherries.  This year, I went a bit more of a traditional route creating a pie filling and salsa.  But do know, pie fillings make excellent dessert toppings for ice cream and fill more than just pies – they make excellent filling for cupcakes, scones and crepes.  And this salsa – YUM!

This year I was sent another batch of sweet cherries from Washington!  And for you tart cherry lovers, I had 10 pounds frozen from last years harvest.  Let’s just say I had a cherry festival in my kitchen these last few days!  It was so worth it though!  Enjoy my latest 4 cherry canning creations and be sure to share with a friend.

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Pie Filling – Dessert

Sweet Cherry Berry Pie Filling  (makes approx. 5 quarts or 10 pints)

My family found its new favorite pie filling with this gorgeous blend of blueberries and cherries.  My daughter suggested the undertones of vanilla which really brought this filling to life.  Note, the vanilla extract is optional and can also be substituted with almond extract.

Ingredients

12 cups sweet cherries, pitted and coarsely chopped or halved

12 cups frozen blueberries, thawed

4 cups juice, from fruit

1 cup Canning Gel or ClearJel

4 cups raw sugar

2 Tbsp Vanilla extract

1/4 cup lemon juice

Instructions

If using fresh cherries and berries, be sure to chop/halve the cherries and lightly mash the blueberries to break the skin to release their juices.

Place cherries and berries into a large colander atop a large bowl.  Drain juices from mixture for up to 2 hours or until you have captured 4 cups of juice. Cover mixture with dish towel while draining to keep pests away.

Measure 4 cups of juice in a large liquid measuring cup.  Add Canning Gel and whisk until dissolved.  Place into a large stock pot and whisk again.  Add sugar and vanilla extract.
Using medium high heat, whisk sugar until it dissolves, and continue to whisk mixture often as it increases in temperature.  As juice begins to bubble, add lemon juice and whisk well.  The juice will start to thicken quite quickly so continue to whisk to avoid scorching.  Once it begins to thicken, immediately add the cherry berry mixture all at once.  Turn off heat.

Use a large spoon and fold cherries and berries well so they are coated with the thickened juice.  Ladle into wide mouth jars (preferably) keeping a generous 1″ headspace.  Remove air bubbles and adjust headspace as necessary.  Wipe jar rims with a wash cloth dipped in vinegar, then add lids and rings.  Water bath both quarts and pints for 35 minutes.  Remember, you timer doesn’t start until the water has come to a full rolling boil.

 

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Jams & Jelly

Cherry Preserves (makes approx. 4 pints or 8 half-pints)

I love fresh berries in my preserves.  Chunks of yummy goodness with every spread is a jar filled with pure deliciousness.  Enjoy this cherry-filled preserve on fresh bread, sandwiches, a cheese tray and alongside any turkey or pork dinner.

Ingredients

5 cups pitted cherries, frozen or fresh

2 cups raw sugar

3 cups juice

1/2 cup Canning Gel

1/4 cup lemon juice, if using sweet cherries

Instructions

Place cherries in a large colander atop a large bowl.  Drain juices for up to 2 hours or until you have captured 3 cups of juice. Cover mixture with dish towel while draining to keep pests away.

Measure 3 cups of juice in a large liquid measuring cup.  Add Canning Gel and whisk until dissolved.  Place into a large stock pot and whisk again.  Add sugar and whisk.

Using medium high heat, whisk sugar until it dissolves, and continue to whisk juice often as it increases in temperature.  As juice begins to bubble, add lemon juice if using sweet cherries, and whisk well.  The juice will start to thicken quite quickly so continue to whisk to avoid scorching.  Once it begins to thicken, immediately add cherries all at once.  Turn off heat.

Use a large spoon and fold cherries well so they are coated with the thickened juice.  Ladle into jars keeping a 1/2″ headspace.  Remove air bubbles and adjust headspace as necessary.  Wipe jar rims with a wash cloth dipped in vinegar, then add lids and rings.  Water bath both pints and half-pints for 25 minutes.  Remember, you timer doesn’t start until the water has come to a full rolling boil.

Tart Cherry Jelly  (makes approx. 6 half-pints)

Typically when draining cherries for the required amount of juice to make pie filling there will be upwards of 3 or 4 cups of juice left over.  Especially if your cherries were frozen then thawed.  Use this easy recipe to make jelly with remaining juice.

Ingredients

4 cups cherry juice

4 cups raw sugar

1 cup Canning Gel

Instructions

In a large stock pot, whisk juice and Canning Gel until dissolved.  Add sugar and whisk.

Using medium high heat, whisk sugar until it dissolves, and continue to whisk juice often as it increases in temperature.  The juice will start to thicken quite quickly so continue to whisk to avoid scorching.  Once it begins to thicken, remove from heat.

Ladle into jars keeping a 1/4″ headspace.  Remove air bubbles and adjust headspace as necessary.  Wipe jar rims with a wash cloth dipped in vinegar, then add lids and rings.  Water bath half-pints for 15 minutes.  Remember, you timer doesn’t start until the water has come to a full rolling boil.

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Salsa

Tart & Tangy Cherry Salsa  (makes approx. 4 pints or 8 half-pints)

Fruity salsa is amazing!  There is something special happening on our palates when heat and sweet are combined.  Even more so, this recipe gives you a bit of tang expanding its uses and its flavors.  Enjoy on the end of a tortilla chip, stuffed inside a pork loin or create a delicious appetizer atop a brick of cream cheese.

Ingredients

8 cups tart frozen cherries, thawed

4 Tablespoons raw sugar

1 1/4 cup red onion, finely chopped

3 large garlic cloves, minced

1 large jalapeno, finely chopped (keep seeds for more heat)

1 cup cilantro leaves, coarsely chopped

1/4 cup lime juice

1/2 teaspoon sea salt

Instructions

Combine all ingredients in a large stock pot and bring to a boil over medium high heat.  Once at a boil, reduce heat and simmer for 10 minutes, stirring often.

Using a slotted spoon, fill each jar 3/4 full of salsa.  Ladle remaining juice over salsa keeping 1/2″ headspace.  Remove air bubbles and adjust headspace as necessary.  Wipe jar rims will a warm wash cloth dipped in vinegar and adhere lids and rings.  Hand tighten.

Water bath pints for 20 minutes and half-pints for 15 minutes.  Remember, the timer doesn’t start until water is at a full rolling boil.

 

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Pitting Cherries

Be sure to head to your local cherry farm and purchase these gorgeous beauties while in season.  Do not shy away from using frozen cherries (or berries) as they were picked, prepped and frozen in the height of their flavor.  Especially if you are creating recipes where juice is a required ingredient.

Fresh cherries are perfect for any recipe!  Just be sure you properly pit them.  I used a Leifheit cherry pitter and was disappointed when almost half of the cherries still had their pits!  I had to hand cut each cherry to ensure not a single pit made it into my recipes.

The surefire way to ensure you remove each pit it to use chopsticks and physically hold each cherry in your hand to do so.  Now it all depends on the amount of time you have available so I leave it to you to decide which method is best.

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Have fun creating one, or all, of these delicious cherry-inspired recipes!  Be sure to follow me on Facebook, Twitter, Pinterest and Instagram at Canning Diva for more recipes, tips and techniques.

Happy Canning!

xx,
Diane Devereaux, The Canning Diva®
www.canningdiva.com

The post 4 Easy Recipes Canning Cherries appeared first on Canning Diva | Canning Classes, Recipes and Supplies.

 

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1 Comment on "4 Easy Recipes Canning Cherries"

  1. Cherries help add some variety to stored antioxidants. Don’t want to be stuck with just tomatoes through TEOTWAWKI!

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