Learn how to preserve cherries the easy way - whether sweet or sour, this low-sugar method uses just 1 to 2 tablespoons of sugar per jar, depending on your taste.
Ingredients: 2 | Prep Time: 30 minutes | Cook Time: 20 minutes | Servings: as many jars as you want | Difficulty: Easy
We never had so many cherries as we have this year. I've made 17 large jars of preserved cherries, made cherry butter, countless Swiss cherry pie, and roasted cherries, and the tree is still heavy.
Canning is quick and easy - the only slightly annoying part is, once again, pitting the cherries. I bought this inexpensive cherry pitter a few years ago (Amazon link opens in a new tab), and Iโve never regretted it.
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Recipe ingredients
Cherries: I always use sweet cherries, but you can use the same method for preserving sour cherries, too. You might want to add a bit more sugar in that case. You can also preserve Cherries in Syrup.
Sugar: 2-3 tablespoons per jar.
Use large jars; it makes no sense to take small jars that only hold a handful of cherries. I usually use jars with a capacity of 24 fl.oz/ 800 ml. I clean them well, sterilize them before using them, and put all my cherries or preserved apricots in them.
See the recipe card for full information on ingredients and quantities.
How to sterilize the jars?
I've reused the same jars for years - mostly recycled ones - but I always discard them if the lids are damaged. For store-bought preserving jars, I replace the lids after two or three uses. Even if the jars vary in size, the lid size stays the same. I also sterilize a few extra jars, just in case.
Steps:
Wash the jars and lids thoroughly with warm, soapy water. Preheat the oven to 275ยฐF/ 130ยฐC, place the jars on a baking tray, and heat them for 20 minutes to sterilize.
Meanwhile, boil the lids in a small pot of water for a few minutes, then drain carefully - theyโll be hot.
Once the cherries are pitted and the jars sterilized, fill the jars with cherries, leaving about 1 inch/ 2.5 cm of headspace. Add the sugar, top up with water, and seal with the lids.
How to can the cherries?
The easiest method is to use a canner and follow its instructions. But if you donโt have one, you can still preserve the cherries using a large pot.
If you donโt have a canner, no worries - you can still preserve cherries using a regular large pot.
First, place a clean kitchen towel on the bottom of the pot. This prevents the jars from rattling or breaking during boiling. Arrange the filled jars on the towel, making sure they donโt touch each other. Fill the pot with hot water until the jars are fully covered.
Slowly bring the water to a boil, then reduce the heat to medium-low and let the jars simmer gently for 15 minutes.
Using tongs or a jar lifter, carefully remove the hot jars and place them on a folded kitchen towel. Let them cool completely, undisturbed. Youโll often hear a little โpopโ - that means the seal has formed correctly.
Once cooled, check the lids: they should be flat or slightly indented in the center. If a lid still pops up and down when pressed, that jar didnโt seal properly and should be kept in the fridge and used soon.
What to expect?
Donโt expect these cherries to be sweet - theyโre not a dessert meant to be eaten straight from the jar like store-bought versions.
If you do eat them as-is, itโs best to serve them on top of a sweet dessert, which will balance their tartness.
These preserved cherries are intended to be used in recipes or prepared further before serving. (See below for ideas.)
If you prefer a sweeter version, simply add more sugar to each jar before canning.
Storage
Store in a cool, dark place; a cellar would be perfect.
They will keep for at least one year.
Once you open a jar, refrigerate it and use it soon.
What to do with them?
You can make a cherry sauce and have it on German waffles with whipped cream on the side; this would be a very traditional German way of eating preserved cherries.
Make a cherry sauce for pancakes, crepes, ice cream, or on this wonderful dessert, Yogurt Bomb.
Or serve, either plain or thickened with cornstarch, on top of strained yogurt.
How To Preserve Cherries - Low Sugar
Equipment
- Large jars 24 fl.oz/ 800 ml capacity
Ingredients
- cherries Note
- 1 -2 tablespoons granulated sugar per jar
- water
Instructions
- Clean the jars thoroughly, then sterilize them.
- Pit the cherries but leave them whole (Note 2).
- Place the cherries in the jars, leaving about 1 inch/ 2.5 cm of space at the top. Add 1 or 2 tablespoons of sugar to each jar (to taste).
- Pour water in each jar to completely cover the cherries. Seal the jars.
- Can in a canner or water bath (if you don't have a canner). Take a very wide pot. Place a clean, folded kitchen towel inside it. Put as many jars in the pot as they fit, taking care that they don't touch each other. Cover with hot water and can. Bring the water to a boil and boil the jars for about 15 minutes.
- Cool jars: Take them out immediately, place them on kitchen towels, and leave them to cool.
- Store cherries in a cool, dark place (I keep them in the cellar). They will keep for a rather long time; the cherries I preserved 2 years ago were still perfect this summer.
Notes
- Amounts: You can preserve as many jars as you wish; it all depends on how many cherries you have.ย
- A cherry pitter will make your life easier (the Amazon affiliate link opens in a new tab).
Jayne says
Surprisingly, cherries are at a decent price this year. Am in the middle of making the cherry butter and had plenty of cherries left over to preserve. I don't think I'm going to need a lot of sugar for the butter since they are mostly naturally sweet. Thank you so much for the recipes!
Adina says
Hi Jayne. I am happy to hear it! Thank you for the feedback and the rating.
Faith says
Can I use monk fruit sweetener to replace sugar my husband is diabetic
Adina says
Yes, it should be ok. I used xylitol a few times myself.
David Holdaway says
There's a couple of differences with the way I bottle cherries.
I dissolve the sugar first and fill with sugar water. Also add some lemon juice to the sugar water, it preserves cherry colour better during storage.
I don't tighten the lids; fill the pan with water to a level where it just doesn't go into the jars. After boiling for +/- 20 mins, tighten the lids after taking out.
During cooling it will then make a good vacuum seal inside the jars .. better for preservation.
Adina says
Hi David. Thank you for the feedback.
Valerie Irvin says
@David Holdaway, thank you.
It's good to know.
Adina says
Hi Rachel. Cover the jars with water. You will need quite a large pot and it is preferable to use a can lifter and mittens when you remove the jars from the pot.
Rachel says
Hello! When filling the pot with water to cook the cherries, how much water do I put in? Should it entirely cover all the jars, or partially up? Thanks!