Homemade sour cherry preserves with a deep red color and a balance of tart and sweet. Served with yogurt or ice cream, or used as a sauce, they are a wonderful way to enjoy sour cherry season.
Toss the pitted sour cherries and their juice with the sugar, then refrigerate overnight. The sugar will dissolve in the cherry juice.
Bring the mixture to a boil over medium heat. Once boiling, increase the heat and cook, skimming off the foam. Sour cherries thicken quickly, so stir often and check the consistency.
Once the syrup is deep red and glossy, add the lemon juice and boil for 5 more minutes. Remember that the preserves will thicken further as they cool, so remove them from the heat while still runny.
Fill sterilized jars with the boiling preserves and seal them. Turn the jars upside down to cool, then store in a cool, dark place.
Important: Sour cherries are naturally tart, so use a little more sugar and keep a close eye on the pot to avoid over-thickening; the fruit thickens quickly. Contains no flour, milk, or eggs; it is plant-based and gluten-free. Sterilize the jars and fill them with boiling preserves.
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