Directions:
- Combine the cherries and sugar in a large, heavy, shallow, non-reactive saucepan.
- Set aside to plump, several hours or as long as overnight.
- Add the water to the cherries and bring to a boil.
- Cook for 5 minutes; then add the lemon juice and boil rather fast until the juice has thickened like jelly and a candy thermometer reads 221*F.
- Remove pan from heat and allow the preserves to sit overnight, covered; refrigerate them, if you'd rather.
- The next day, reheat the preserves to the boiling point and spoon them into hot, sterilized canning jars and seal.
- Store in the refrigerator, or (better) in the freezer.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 350.33 Kcal (1467 kJ) | ||
| Calories from fat | 45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5g | 8% | |
|---|---|---|---|
| Cholesterol | 8.75mg | 3% | |
| Sodium | 1.99mg | 0% | |
| Potassium | 21.93mg | 0% | |
| Total Carbs | 73.91g | 25% | |
| Sugars | 63.15g | 253% | |
| Dietary Fiber | 1.25g | 5% | |
| Protein | 3.75g | 8% | |
| Vitamin C | 52.9mg | 88% | |
| Calcium | 79.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 124.12 Kcal (520 kJ) | ||
| Calories from fat | 15.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.77g | 8% | |
|---|---|---|---|
| Cholesterol | 3.1mg | 3% | |
| Sodium | 0.71mg | 0% | |
| Potassium | 7.77mg | 0% | |
| Total Carbs | 26.19g | 25% | |
| Sugars | 22.37g | 253% | |
| Dietary Fiber | 0.44g | 5% | |
| Protein | 1.33g | 8% | |
| Vitamin C | 18.7mg | 88% | |
| Calcium | 28.3mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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