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Bing Cherries Preserved in Port




Source of Recipe


Summer Fruit: A Country Garden Cookbook posted by catgurrl at recipe circus


List of Ingredients




2 cups Port

2 cups granulated sugar

1 Tbsp lemon zest in long shreds

1 Tbsp fresh lemon juice

1/4 tsp fresh, coarsely ground black pepper

1 lb. Bing or other dark sweet cherries, unpitted




Recipe





Sterilize two 1-pint canning jars by washing and rinsing them in the dishwasher without detergent; keep warm in a 250-degree (F) oven.


In a medium saucepan, combine the Port, sugar, zest, lemon juice and pepper. Over medium-high heat, bring the mixture to a boil and cook for 15 minutes, or until reduced by half. Reduce heat to low and stir in the cherries. Cook, stirring constantly, for 10 minutes or until the cherries are slightly softened.


Pour boiling water over the jar lids to soften the rubber seals. With a slotted spoon, remove the cherries from the syrup and divide between the 2 jars. Bring the syrup to a boil and pour over the cherries to within 1/2-inch of the rims of the jars. Wipe the rims and seal with the hot lids and metal bands. Let cool to room temperature, then refrigerate for several weeks;

OR,

To store longer: process in a water bath: Place the jars on a rack, without touching, in a large, deep pot with water to cover by 1 inch. Cover and boil for 15 minutes. Use tongs to remove the jars to a cooling rack and cool to room temperature. Check the seals. The jars are sealed when the center of the lid is slightly indented and cannot be pressed in with a fingertip.

Makes two 1-pint jars.