Balsamic Sweet Cherry Preserves - No Canning Skills Needed! (with free printable labels for gifting)

With plump cherries, warm spices and a touch of white balsamic these Balsamic Sweet Cherry Preserves are amazing on cheese and charcuterie boards, make a great breakfast spread and are wonderful for glazing roasted poultry and pork.

I was browsing through a gourmet specialty shop a few weeks ago and spotted a little jar labeled "Spiced Cherry Jam". It was quite expensive for the small jar but, being a huge cherry fan, I was intrigued and tried not to gasp when the clerk rang up the pricey condiment. The jam was delicious paired with cheese and charcuterie and made a wonderful spread for toast, biscuits, scones, bagels, etc. After trying it, I couldn't wait for fresh cherry season to roll around so I could come up with my own rendition. Several weeks ago, I spotted the first display of beautiful ruby-red cherries, filled a bag and started testing and tweaking. I'm super happy with the final product and hope you love these Balsamic Sweet Cherry Preserves as much as we do!

The problem with cherries

Although, as mentioned above, I LOVE cherries and probably eat my weight in them every summer, there's a problem with this sweet, juicy stone fruit. Well, actually there are two.

The first problem is those darn pits! In order to enjoy cherries, you have to somehow work around the pits. And it's one thing to eat a handful and spit out (more polite to say "dispose of") the pits as you go. But when you're making a cherry pie or a cherry cake or these Cherry Balsamic Preserves, that's A LOT of cherry pits to remove.

If you google "how to remove cherry pits", there are all sorts of tricks; "use chopsticks", "tear the cherries apart with your fingers", "use a paper clip", "a pastry tip", "a reusable straw"... the list goes on and on. But when you're talking about a BIG bowl of cherries, all these techniques sound like a BIG pain.

There is, however, an easy way to pit cherries that makes a mountain of cherries seem more like a molehill. A number of years ago, I discovered the OXO Good Grips Cherry Pitter that works like a dream. I timed myself with this Balsamic Sweet Cherry Preserves recipe and I could remove the pits from over 2 pounds of cherries in less than 10 minutes with this little kitchen workhorse! These cherry pitters are very reasonably priced and also work as an olive pitter - to me, it's worth its weight in gold! Problem number 1 solved!

Problem number 2? Well, it's only a problem when you're making jam but we are making Balsamic Sweet Cherry Preserves right now, so let's talk about it. Cherries (and most other stone fruits) are super low in natural pectin. And anytime you make jam or jelly with low-pectin fruit, setting problems are more of an issue than with fruits like apples, oranges, grapefruits and lemons, which all have loads of pectin.

There's nothing worse (at least in a culinary sense) than to go through the trouble of making jam then having a runny final product, that's only good for topping ice cream. There is a solution though that I've discovered over the years. Simply chop an apple really fine and add it to the low-pectin fruit. Voila - the result is beautifully set up jam!

Another benefit of using an apple in this Balsamic Sweet Cherry Preserves recipe, is that you don't need as many cherries. That's a good thing as cherries are often quite pricey while apples are more reasonable. And you'd never guess that the finished product wasn't 100% cherries! Problem number two solved!

How I pit cherries

Even with the wonderful cherry pitter that I mentioned above, pitting cherries isn't the most tidy job. The crimson-hued juice can stain whatever it comes in contact with and when the pit is pushed out with the cherry pitter, there tends to be a little spray of the messy juice.

I counteract this problem by pitting my cherries right in the kitchen sink. I place a large white open trash bag in the sink and then pit the cherries right over the bag. With the bag being light-colored, I can see and hear (a little "ping") when each pit hits the bag. Every now and then a pit gets stuck in the cherry, even after the pitter's plunger has pushed its way through. So if I don't see and hear the pit hit the bag, I can then push it out with my finger. When the cherry pitting is done, the messy bag can be disposed of.

Hot water bath it... or not!

The great thing about this Balsamic Sweet Cherry Preserves recipe is that you don't have to have any canning skills to make it. The finished product can be stored in the refrigerator for several weeks or in the freezer for up to a year.

However, if you prefer, this jam can be canned with a hot water bath to make it shelf-stable. Either way works and I've given instructions for both down below in the recipe.

What to do with these Balsamic Sweet Cherry Preserves

Here are a few ideas for what to do with this delicious jam:

• Serve it for breakfast with toast, biscuits, scones, bagels or English muffins.
• Serve it on a cheese or charcuterie board (as pictured in the post).
• Make a delicious grilled sandwich with a spoonful of these Cherry Balsamic Preserves as a spread - Smoked turkey and Havarti cheese are delicious but don't stop there! Use your imagination - there are so many options!
• Serve it with baked Brie wrapped in puff pastry - SO good!
• Use it as a topping for pancakes or waffles.
• Spoon it over ice cream and top with these Easy Candied Pecans.
• Add a dollop to your morning yogurt and top with a sprinkle of this Double Almond Granola.
• Make a fabulous, very gourmet PB&J.
• Give it away!

Yep, this jam makes a fabulous gift. Give it on its own or pair it with a bottle of wine or a wedge of great cheese and some gourmet crackers. Who wouldn't love a gift like that?!

As you can see in the pictures, we have some lovely labels that we're happy to share with you to make your jam gifts look pretty and professional.

To receive a PDF for the free printable labels, along with instructions on how to use them, simply let us know, in the comment section below this post, that you'd like them. We'll email you back with the labels and instructions.

I love the small hexagonal jars featured in the images in this post. They hold just 4 ounces so they're the perfect size to adorn a cheese or charcuterie board or for packing for a picnic. Another benefit is, since they hold less than traditional jam/jelly jars, you end up with more gifts to give (or stash) away!

Whether you make these Balsamic Sweet Cherry Preserves for a breakfast treat, an easy appetizer condiment or to give away, don't let this sweet cherry season slip away without making them! You'll be more than happy you invested the time!

Café Tips for making these Balsamic Sweet Cherry Preserves

• This recipe calls for powdered pectin. I use SURE-JELL Fruit Pectin (the original variety in the yellow box). You can use other brands of powdered pectin but NOT liquid pectin. Powdered pectin and liquid pectin are NOT interchangeable. To ensure success, stick with powdered pectin for this recipe. If you can only get liquid pectin, it would be best to follow a recipe designed for that type of pectin, not this recipe.
• For those of you using a different brand of pectin, a packet of SURE-JELL is 1.75 ounces or 49g.
• In addition to cherries, you'll need 1 medium red-skinned apple for this recipe. Red Delicious, Fuji, Honey Crisp, Gala and Braeburn are all good choices. You won't know at the end that there's apple in the jam but it will ensure a good set as apples have lots of pectin (cherries, not so much). Wash the apple but don't peel it as the peel has the most pectin. The peel will "melt" into the jam.
• This recipe calls for 2½ pounds of cherries. That's how many cherries you need to purchase. You will use most of them but perhaps not all of them. You want a total of 4 cups of finely chopped fruit which will include the finely chopped apple.
• I use my mini food processor to finely chop both the apple and the cherries for this Balsamic Sweet Cherry Preserves recipe. I love this little food processor that's easy to store, easy and light to pull out and does a great chop. I chop the apple and then the cherries in batches, pulsing on and off until the fruit is finely chopped (but NOT pureed - you want a bit of texture). This food processor is definitely a little workhorse in my kitchen - I use it numerous times every week! It would make a great gift for anyone who enjoys cooking.

• As noted above, this Balsamic Sweet Cherry Preserves recipe can be stored in the refrigerator or freezer so you don't need any fancy canning skills. It can also be put through a hot water bath if you prefer to make it shelf stable. Follow the specific directions in the recipe for your preference.
• Every time I publish a jam or jelly recipe, I get asked if the sugar could be reduced. Making jam with pectin is an exact science. To ensure success, measure the fruit and sugar carefully with a dry measuring cup - and don't cheat! The sugar is not just for sweetness. It also has a lot to do with the way the jam, jelly and/or preserves thicken or set up.
• All of the above being said, if you prefer a jam with less sugar, there are low-sugar and no-sugar pectins out there. However, you will need to follow the directions and proportions of ingredients called for on the packages of those pectins. Don't use this recipe.
• This recipe calls for Garam masala. Garmam masala is a spice blend that is common in Indian cuisine and is popular throughout South Asia. The name means "warm spices". It adds a delicious, intriguing flavor to this jam along with cinnamon and a pinch of cloves. You can find garam masala at most larger grocery stores in either the spice section or the international aisle. We use it here at The Café in lots of different dishes, like this Slow Cooker Butter Chicken and this Fresh Spinach Dahl.
• A small amount of butter is added to this jam, right before the final boil. The butter will help reduce the foam on the top of the jam after boiling. You will still have a bit but it can be skimmed off. Don't throw the skimmed jam away though. It still tastes great - you just don't want foam in your pretty jars of jam.
• No matter how well you think you've pitted the cherries, you might miss a few. It's okay though as the pits will float to the top and you can scoop them out before jarring the jam.
• This recipe makes 48 ounces of jam. The number of jars that it yields will depend on the size of your jars.

Thought for the day:

This God - His way is perfect;
the Word of the Lord proves true;
He is a shield for all those
who take refuge in Him.
Psalm 18:30

What we're listening to for inspiration:

Refuge

If you enjoy this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations, and ideas for variations.

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Balsamic Sweet Cherry Preserves

With plump cherries, warm spices and a touch of white balsamic these Balsamic Cherry Preserves are amazing on cheese and charcuterie boards, make a great breakfast spread and are wonderful for glazing roasted poultry and pork.

Author: Chris Scheuer

Course: Condiments, Jams & Jellies

Cuisine: American

Keyword: Balsamic Cherry Jam, Spiced Cherry Jam

Prep Time: 40 mins

Cook Time: 10 mins

Total Time: 50 mins

Servings: 96 servings

Calories: 50 kcal

Ingredients

• 1 medium-sized red apple
• 2½ pounds ripe sweet cherries
• ¼ cup white balsamic vinegar
• 1.75 ounces powdered pectin I use SURE-JELL Fruit Pectin
• 5 cups granulated sugar
• 1 teaspoon butter I used salted butter
• 1 teaspoon garam masala
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon chili powder I use Ancho chili powder

US Customary - Metric

Instructions

For jam that will be stored in the refrigerator or freezer:

1. Get out a large 6-8 quart Dutch oven or pot, a 1 cup dry measuring cup and a flat-bladed table knife. Set aside.
2. Wash your jars and sides with hot soapy water, rinse well and dry. Set aside.
3. Pit and finely chop 2 pounds of the cherries. Core and finely chop the unpeeled apple. I like to use my mini food processor to chop both the apple and the cherries. I just pulse it on and off until everything is finely chopped (NOT pureed).
4. Place the chopped apple in a 1-cup dry measuring cup. You should have around ¾-1 cup. If it’s not quite a cup, fill the rest with cherries, leveling off the fruit at the top with a knife. Transfer the mixture to a the large pot then add 3 more cups (leveled off) of finely chopped cherries to the pot.
5. Add the pectin and balsamic vinegar to the pot and stir well to combine. Bring the mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring frequently with a sturdy spatula and scraping down the sides of the pot.

6. Stir in 5 cups of sugar (don't try to reduce the amount), spices and butter. Return to a full rolling boil and boil exactly 1 minute, stirring frequently and scraping down the sides of the pot. Lower the heat just a bit if the boiling mixture rises too close to the top of the pot.

7. Remove the pot from the heat. Skim off any foam with a metal spoon and ladle into the prepared jars, filling to within ½ inch of tops. Wipe jar rims and threads. Cover with the lids. Screw the tops on and allow the jars to sit on the counter for 24 hours then refrigerate or freeze.

For jam that will be canned with a hot water bath:

1. Get out a large 6-8 quart Dutch oven or pot, a 1 cup dry measuring cup and a flat bladed table knife. Set aside.

2. Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.

3. Pit and finely chop 2 pounds of the cherries. Core and finely chop the unpeeled apple. I like to use my mini food processor to chop both the apple and the cherries. I just pulse it on and off until everything is finely chopped (NOT pureed).

4. Place the chopped apple in a 1-cup dry measuring cup. You should have around ¾-1 cup. If it’s not quite a cup, fill the rest with cherries, leveling off the fruit at the top with a knife. Transfer the mixture to the pot then add 3 more cups (leveled off) of finely chopped cherries.

5. Add the pectin and balsamic vinegar to the pot and stir well to combine. Bring the mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring frequently with a sturdy spatula and scraping down the sides of the pot.

6. Stir in sugar, spices and butter. Return to a full rolling boil and boil exactly 1 minute, stirring constantly and scraping down the sides of the pot. Adjust the heat down a bit if the boiling mixture gets too close to the top of the pot.

7. Remove from the heat and skim off any foam with metal spoon. Ladle immediately into prepared jars, filling to within ¼ inch of the tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly.
8. Place jars on an elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Recipe Notes

Be sure to read the See Café Tips above in the post for more detailed instructions and tips to ensure success.

If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.

This recipe makes 48 ounces of jam. The number of jars will depend on the size of your jars.

Nutrition facts per serving (1tablespoon)

Calories 50kcal

Fat 0.1g

Saturated fat 0.01g

Polyunsaturated fat 0.01g

Monounsaturated fat 0.01g

Sodium 2mg

Potassium 27mg

Carbohydrates 13g

Fiber 0.3g

Sugar 12g

Protein 0.1g

Vitamin A 11%

Vitamin C 1%

Calcium 2%

Iron 0.1%