Cherry Preserve with Port Wine and Cinnamon Sticks
Category: Jams & Preserves
Servings: 3 jars (250 ml each)
Ingredients:
| Ingredient | Quantity |
|---|---|
| Fresh Cherries | 500g |
| Port Wine | 200ml |
| Cinnamon Sticks | 3 sticks |
| Water | 300ml |
| Sugar | 100g |
Instructions:
To create this exquisite Cherry Preserve with Port Wine and Cinnamon, you’ll first need to prepare your glass jars for preservation. Properly sterilizing the jars is a crucial step to ensure the longevity of your preserve, following the guidelines provided by your local health authorities.
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Sterilizing the Jars:
Start by washing your jars thoroughly under running water. Next, line a large pot with a clean kitchen towel, and arrange the jars inside. Place one or more dish towels around the jars to prevent them from touching and breaking during the sterilization process. Fill the pot with water, covering the jars completely.
Bring the water to a boil, then reduce the heat and simmer for about 30 minutes. Ten minutes before the end of this process, add the jar lids to the pot to sterilize them as well. After the allotted time, turn off the heat and allow the jars to cool to room temperature. Once the water has cooled, remove the jars and lids and place them on a clean towel to dry. -
Preparing the Syrup:
In a small saucepan, combine the water, sugar, and Port wine. Heat over medium heat, stirring occasionally, until the sugar dissolves completely. Let the mixture come to a gentle simmer and then remove from heat. -
Packing the Jars:
Now it’s time to pack the sterilized jars. Gently wash and pit the cherries, then place them into the prepared jars. Pour the warm syrup over the cherries, ensuring they are well-covered, and add one cinnamon stick to each jar. -
Sealing the Jars:
Secure the lids onto the jars tightly. For the final step, it’s time for pasteurization to ensure your preserve stays fresh and safe for long-term storage. Follow the pasteurization guidelines provided by your health authorities to complete this crucial step. -
Testing the Vacuum Seal:
If you’re using screw-top jars, once they have cooled, press the center of the lid. If you hear the classic “click-clack,” this indicates a proper vacuum seal. If you’re using jars with rubber seals, test the vacuum by gently pulling the tab. A dry sound will indicate the preserve has sealed correctly. If the tab feels soft or gives easily, the seal wasn’t successful, and it’s safer not to consume the contents.
Note: With the quantities listed, you’ll be able to prepare approximately 3 jars, each holding 250 ml of this delicious preserve. Store the sealed jars in a cool, dry place, and enjoy the sweet, spiced flavor of cherries, Port wine, and cinnamon as a topping for desserts, as a side with meats, or simply on toast.
