Name: Sour Cherry Preserves
Yield: Makes about 7 half-pint jars (if macerated overnight; 6 if not)
Cuisine: Georgian
Ingredients: 3 tablespoons fresh lemon juice; 2 cups sugar; 1 pound Granny Smith apples (about 3 small); 4 pounds sour cherries (about 10 cups), rinsed and pitted

Preparation info

Makes about
7
half-pint jars (if macerated overnight; 6 if not)

Difficulty
Easy

Appears in

Canning for a New Generation by Liana Krissoff

By Liana Krissoff

Published 2010

About

If I could have only one fruit preserve for the rest of my life, this would be it. Tart, tender cherries in slightly sweet, not-too-thick syrup—I can’t imagine anything better dripping off creamy peaks of hard-frozen ice cream, or puddled next to a plain cake, or as the most important part of a Black Forest Cake. Just about any cocktail—a Manhattan, for example, or a Sidecar—would be better with a few preserved sour cherries sunk in the bottom. Or try