Low-sugar Sour Cherry Preserves

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Adapted from Food in Jars


  • 1.25 lbs sour cherries, pitted
  • 2/3 cup sugar, divided
  • 1 teaspoon calcium water (comes with the Pomona’s pectin)
  • 1 teaspoon pectin


  1. Combine cherries, 1/3 cup sugar, and all the calcium water in a large pot.
  2. Boil. Reduce heat to medium-high. Boil 10 to 15 minutes, or until reduced by at least a third
  3. Stir together pectin and remaining sugar. Pour slowly into the rest of the jam, whisking quickly (you want to avoid lumps).
  4. Boil the jam for 2 minutes. Watch to see that it thickens, and when it does, remove from heat. Test firmness on a chilled plate. If not firm enough, add more calcium water and pectin.