Choose the ripest of fresh cherries for this recipe. Frozen ones are okay if ripe fresh ones are unavailable.
Serves: 32Hands-on: 35 minutesTotal: 35 minutesDifficulty: Easy
- 2 lemons
- 8 cups cherries, pitted
- 1 vanilla bean
- 6 cups sugar
- Cut the lemons in half and squeeze the juice into a bowl. Discard the seeds and reserve the juice.
- Put the lemon halves in a large saucepan with the cherries, vanilla bean, and sugar. Bring to a boil over low heat, stirring to prevent scorching.
- Simmer for 25 minutes, stirring often. Remove from heat, remove vanilla bean and lemon halves, and stir in lemon juice.
- Ladle or pour the preserves into hot sterilized jars, filling to ¼" from the top. Wipe jar rims. Cover at once with metal lids and screw-on bands. Let cool at room temperature.