Preserved Cherries (Low Sugar)

I normally use pint jars for canning cherries, but size doesn’t really matter. This recipe makes as many jars as you can fill with the cherries you have.

Clean jars thoroughly and sterilize them. Add cherries to the jars, leaving about 1 inch of space at the top. Add 1 or 2 tablespoons sugar to each jar (to taste). Pour water in each jar to completely cover the cherries. Seal the jars.

Take a very large pot. Place a clean kitchen towel inside. Put jars in the, taking care that they don’t touch each other. Pour warm (but not too hot water) in the pot. The jars should be halfway immersed in the water. Bring water to a boil and boil jars for about 15 to 20 minutes.

Take the jars out immediately and allow to cool. Store in a cool, dark place (I keep them in the cellar).

Note: I have cherries that I preserved using this method 2 years ago. They are still great.