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Luscious Blackberry and Bing Cherry Preserves: A Taste of Summer Sunshine

There’s something truly magical about opening a jar of homemade preserves in the dead of winter. The vibrant color, the concentrated sweetness, and the memory of sun-ripened fruit flood your senses, transporting you back to those lazy summer days. As a child, I remember helping my grandmother pick blackberries from the tangled vines in her backyard, our fingers stained purple and our baskets overflowing. She’d always make a batch of jam, and the aroma that filled her kitchen was pure bliss. This recipe, a delightful marriage of juicy Bing cherries and tart blackberries, is my ode to those cherished memories. It’s more than just a preserve; it’s a spoonful of sunshine in a jar.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Yield: Approximately 12 half-pint (8 oz) jars
Dietary Type: Vegetarian, Gluten-Free

Ingredients

3 lbs fresh blackberries
3 lbs fresh Bing cherries
1/4 cup reconstituted lemon juice (from concentrate is fine)
7 cups granulated sugar
2 (1 3/4 ounce) packages dry pectin
1 teaspoon butter (to reduce foaming)
1 teaspoon almond extract

Equipment Needed

Large stockpot (at least 8-quart capacity)
Food mill or sieve
Food processor
Sterilized canning jars (half-pint/8 oz)
Canning lids and rings
Water bath canner
Jar lifter
Ladle
Clean damp cloth

Instructions

Begin by preparing your fruit. Rinse the blackberries thoroughly under cool running water.
Next, press the blackberries through a sieve or food mill to remove the seeds. This step is crucial for achieving a smooth and enjoyable texture in your final preserves. Don’t skip it!
Stem the cherries and carefully remove the pits. A cherry pitter will make this process much faster and easier.
Coarsely chop the pitted cherries in a food processor. You want small pieces, but not a purée. Pulse the cherries a few times until they reach the desired consistency.
In a large, heavy-bottomed stockpot, combine the blackberries (from the sieve), chopped cherries, pectin, lemon juice, and butter. The butter helps reduce foaming during the boiling process.
Bring the mixture to a full, rolling boil over medium-high heat, stirring constantly to prevent scorching. Cook for 1 minute, continuing to stir vigorously.
Add all the sugar at once. This may seem like a lot, but it’s necessary for the proper setting and preservation of the jam.
Return the mixture to a boil that cannot be stirred down. This means a rapid, bubbling boil that continues even when you stir it. Boil hard for exactly 1 minute, stirring constantly. This is a critical step for proper gelling.
Remove the pot from the heat and stir in the almond extract. The almond extract enhances the cherry flavor and adds a lovely subtle aroma.
Let the mixture sit for 5 minutes, stirring gently every 30 seconds. This allows any remaining foam to dissipate.
While the mixture is resting, prepare your sterilized canning jars. Ladle the hot preserves into the sterilized jars, being sure to leave a 1/4-inch headspace at the top of each jar. This headspace is essential for proper sealing during the canning process.
Wipe the rims of the jars with a clean, damp cloth to ensure a good seal.
Place the lids on the jars and screw the rings on firmly, but not too tightly. You should be able to feel a little give.
Place the filled jars in a water bath canner. Make sure the water level is at least 1-2 inches above the tops of the jars. If necessary, add more boiling water.
Place the lid on the canner and bring the water to a hard, rolling boil. Do not remove the lid during this process.
Once the water is boiling rapidly, process the jars in the boiling water bath for 10 minutes. The processing time ensures that the jars are properly sealed and the preserves are safe for long-term storage.
After 10 minutes, turn off the heat and remove the lid from the pot. Let the jars sit in the hot water for 5 minutes. This allows the pressure inside the jars to equalize slowly, preventing them from siphoning during removal.
Carefully remove the jars from the pot using a jar lifter and set them aside on a towel-lined surface to cool completely.
As the jars cool, you should hear a popping sound as the lids seal. After a few hours, check the seals by pressing down on the center of each lid. If the lid doesn’t flex up and down, the jar is properly sealed.

Expert Tips & Tricks

Don’t overcook: Overcooking can result in a tough, rubbery set. Follow the timing precisely.
Test for set: Before canning, place a small spoonful of the preserves on a chilled plate and refrigerate for a minute. If it wrinkles when you push it with your finger, it’s ready.
Use a heavy-bottomed pot: This helps prevent scorching.
Adjust processing time for altitude: If you live at a high altitude, you may need to increase the processing time to ensure proper sealing. Consult your local extension office for specific recommendations.
For a richer flavor: Add a splash of bourbon or brandy along with the almond extract.

Serving & Storage Suggestions

This Blackberry and Bing Cherry Preserves is incredibly versatile. Serve it:

On toast or biscuits for a classic breakfast treat.
As a topping for yogurt or ice cream.
As a glaze for roasted meats (especially pork or chicken).
As a filling for thumbprint cookies or pastries.
Alongside a cheese board for a sweet and savory pairing.

Properly sealed jars of preserves can be stored in a cool, dark place for up to 18 months. Once opened, refrigerate the jar and use within 2-3 weeks.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving (1 tbsp)	% Daily Value
Calories	50 kcal	3%
Total Fat	0g	0%
Saturated Fat	0g	0%
Cholesterol	0mg	0%
Sodium	1mg	0%
Total Carbohydrate	13g	5%
Dietary Fiber	0.5g	2%
Sugars	12g	N/A
Protein	0g	0%

Variations & Substitutions

Spiced Cherry Blackberry Preserves: Add a pinch of cinnamon, nutmeg, or cloves along with the almond extract for a warm, spiced flavor.
Cherry Blackberry Vanilla Preserves: Substitute vanilla extract for the almond extract.
Lower-Sugar Preserves: While sugar is crucial for preservation, you can reduce the amount slightly. Use a special “low-sugar” pectin and follow the manufacturer’s instructions. Be aware that the shelf life may be shorter.
Add other fruits: A handful of raspberries or strawberries mixed in can add complexity.

FAQs (Frequently Asked Questions)

Q: Why do I need to remove the seeds from the blackberries?
A: Removing the seeds creates a smoother, more pleasant texture in the final preserves.

Q: Can I use frozen fruit instead of fresh?
A: While fresh fruit is ideal, you can use frozen fruit in a pinch. Make sure to thaw it completely and drain off any excess liquid before using.

Q: My preserves didn’t set. What happened?
A: Several factors can cause preserves to fail to set, including not using enough pectin, not boiling the mixture long enough, or using too much liquid. You can try re-cooking the preserves with additional pectin, following the manufacturer’s instructions.

Q: How do I know if my jars are properly sealed?
A: After the jars have cooled completely, press down on the center of each lid. If the lid doesn’t flex up and down, it’s properly sealed. You should also hear a “pop” sound as the jars cool.

Q: Can I use this recipe to make jam instead of preserves?
A: Yes, simply chop the cherries more finely to achieve a smoother, jam-like consistency. The rest of the recipe remains the same.

Final Thoughts

I hope this recipe inspires you to create your own batch of Blackberry and Bing Cherry Preserves! The combination of sweet cherries and tart blackberries is simply irresistible, and the process of canning your own preserves is incredibly rewarding. Don’t be afraid to experiment with different variations and find your own signature twist. Share your creations with friends and family and enjoy the taste of summer sunshine all year round. Let me know how your preserves turn out!

Blackberry and Bing Cherry Preserves Recipe