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Cherry Preserves

Recipe photo courtesy of Maria Robledo

Make this while the fruit is in season. The cherries are abundant, reasonably priced, and ripe with flavor. Use only cherries with no blemishes.

Source: Martha Stewart Living, June 1998



Cook's Notes

To make those preserves, you'll need four half-pint jars with lids and screw bands.

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How would you rate this recipe?
  • Cuisinia228
    11 JUL, 2013
    When I had added a total of 1 1/4 C of sugar, it tasted too sweet to me. I added the juice from another lemon, hoping it would help, some cinnamon, ground clove, and about 1/4 C of brandy, hoping it would detract from the sweetness. Testing the preserves on the plate never worked. It cooked for about 45 minutes until I was afraid I'd burn it. Finally, I decided it is what it is. My sealing worked great. I got about 3 1/2 8oz. jars. The thickness is fine. I wouldn't use this recipe again.

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