 Summary
Because the recipe is kept in the refrigerator, the container you use must be immaculate. I encourage you to use glass canning jars (with the metal rims and caps) that you have to sterilize in boiling water for at least 10 minutes.When filling the jars, leave enough headspace for the contents to expand, about 1/8 to 1/4 inch, or as recommended in the recipe. Wipe the rims clean attach the lids and tightly screw on the lids. Even with refrigeration, it's a good idea to examine food for signs of spoilage before eating it. If there is any mold or signs of other spoilage, discard the entire contents.
Cookware used in Recipe
 3 Quart with Cover View
Prep Time
60 Minutes
Servings
4 - 6
Ingredients: 2 cups pitted sour cherries, fresh or jarred (water packed) ½ cup sugar 1 Tbl. balsamic vinegar ½ tsp. black pepper ¼ tsp. allspice
Directions: In the 3 Quart Sauce Pan combine the cherries, sugar, vinegar, pepper, allspice and a pinch of salt. Bring to a boil over medium heat. Reduce to a simmer. Cook for 15 to 20 minutes or until the cherries are very tender and the mixture has thickened. Pack the preserves into a sterilized ½ pint jar. Store in the refrigerator for up to 3 weeks. Yields: 1 (8oz jar) |
