Category: American

Carrot Bread (No Pineapple)

Soft moist Carrot Cake Bread (no pineapple) features delicious shredded carrots, raisins, walnuts and subtle cinnamon and nutmeg flavor notes. They are so sweet, delicious and are so awesome fresh from the oven. These flavors harmonize with each other for a triumphant combination of eatfoodlicious excellence. This seasonal bread slice is perfect with coffee or to present at a brunch. They can be made with very little preliminary work making them a very good selection for holidays or special occasions. This bread never lasts long once they are cool enough to eat. You can double the recipe and freeze some for later (just make sure to let it fully thaw-out before reheating later). 

Watch the video and follow the instructions below to have these charming bread ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. I hope you enjoy this expedited tutorial and find the presentation suggestions useful at your next family gathering. Thanks for visiting and see you again soon

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Preheat the oven to 350°F / 176°C. Lightly grease the loaf pan (9″x 5″) with softened butter & flour or line the inside of the pan with parchment paper. In a large separate bowl: add white sugar, brown sugar, eggs and beat until smooth.

Add vanilla extract, sour cream, salt and oil. Mix everything together until combined.

In a bowl combine flour, salt, baking soda, cinnamon, pumpkin spice & baking powder together. Add dry ingredients and mix.

Add the shredded carrots, raisins, walnuts into the bowl

Gently toss them together with a spatula. 

Transfer the batter to the pan.

Bake for 50-60 minutes or until a toothpick placed in the center of the bread comes out clean. Remove pan from the oven and rest the bread in the pan for 10 minutes before transferring the bread to a baking rack to finish cooling. 

Slice & enjoy! Cover the leftovers in a container. Keep at room temperatures to up 2 days or refrigerate up to 6 days.

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Homemade Carrot Bread (no pineapple)

Homemade Carrot Bread is perfect for sharing or enjoying a slice at a time.
No ratings yet
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Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Course Baked Goods, Breakfast
Cuisine American
Servings 8
Calories

Equipment

  • 9" x 5" Loaf Pan

Ingredients
  

  • 2 ½ cups shredded carrots
  • 1 ¾ cups all-purpose flour 249g
  • ¾ cup walnuts
  • ¾ cup raisins
  • ½ cup granulated sugar
  • ½ cup vegetable or canola oil 
  • ½ cup sour cream (full fat) room temperature
  • ¼ cup brown sugar
  • 2 tsp pumpkin spice
  • 1 ½ tsp vanilla extract
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ tsp ground cinnamon
  • ½ tsp baking powder
  • 2 large eggs room temperature

Instructions
 

  • Preheat the oven to 350°F / 176°C. Lightly grease the loaf pan (9"x 5") with softened butter & flour or line the inside of the pan with parchment paper.
  • In a bowl combine flour, salt, baking soda, cinnamon, pumpkin spice & baking powder together. Set aside until ready to use. (I highly recommend weighing your flour and sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy).
  • In a large separate bowl: add white sugar, brown sugar, eggs and beat until smooth. Add vanilla extract, sour cream, salt and oil. Mix everything together until combined. Add dry ingredients and mix. Add the shredded carrots, raisins, walnuts into the bowl and gently toss them together with a spatula.
  • Transfer the batter to the pan. Bake for 50-60 minutes or until a toothpick placed in the center of the bread comes out clean. Remove pan from the oven and rest the bread in the pan for 10 minutes before transferring the bread to a baking rack to finish cooling.

Slice & enjoy! Cover the leftovers in a container. Keep at room temperatures to up 2 days or refrigerate up to 6 days.

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    Homemade Pineapple Ice Cream

    Made from scratch Homemade Pineapple Ice Cream is smooth sweet and delicious. Nothing creates anticipation like homemade ice cream churning away to creamy perfection. This affordable and easy to make selection is perfect on any occasion. This dessert is sweet, simple and fun to make. It is bursting with pineapple flavor that everyone will absolutely love. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is. Don’t forget to try out my homemade waffle cones with the ice cream. You won’t regret it.

    Watch the video and follow the instructions below to have two scoops of your new favorite pineapple ice cream ready to serve. Like and share this or any of the recipes you find interesting from my growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Feel free to leave a comment. Let us know if you and your family enjoyed this easy to make, delicious ice cream.

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    Place the pineapple chucks in a blender or food processor and puree until smooth.

    Ice Cream Base

    In a pan/pot: add sugar, whole milk, heavy whipping cream, lemon juice and whisk. Cook on low-medium for 5 minutes or until sugar is dissolved. Stir frequently as it may burn or scorch. Turn off the heat source. 

    In a small bowl: whisk the egg yolks. Add 2 tbsp of the milk mixture into the yolks and whisk. Repeat this step 3 more times.

    Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking. Turn on the heat source and cook on low for 8 minutes (stir frequently). 

    Place a mesh/strainer on top of a bowl. Pour the mixture through the strainer.

    Add pineapple puree to the bowl and mix well. Cover with saran wrap – place a piece of saran wrap directly over the surface of the mixture (this will prevent skin forming). Refrigerate/chill for at least 6 hours or overnight.

    Churn

    Then turn on the machine and make sure the ice cream maker is properly churning. Slowly pour the cream mixture into the stainless steel/freezer bowl and churn for 40- 60 min. 

    Once ready, serve immediately or transfer the ice cream to an air tight container with lid. Place in the freezer for at least 6 hours to form the proper ice cream texture.

    Scoop & Enjoy!

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    Homemade Pineapple Ice Cream

    Homemade Pineapple Ice Cream is an elegant treat that is sweet, delicious, and full of naturally authentic flavors making this recipe a classic.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Churn 40 minutes
    Total Time 50 minutes
    Course Dessert
    Cuisine American
    Servings 8 cups
    Calories

    Equipment

    Ingredients
      

    • 2 cups pineapple chucks without juice
    • 2 cups heavy whipping cream
    • 1 ½ cups whole milk
    • ¾ cup granulated sugar
    • 1 tbsp lemon juice
    • 5 large egg yolks

    Instructions
     

    • Follow your ice cream machine manufacture's instructions for best results (normally in the user manual also likely available online). Use the Built-in Compressor feature to make ice cream immediately or place the ice cream bowl in the freezer for at least 24 hours prior to use.
    • Place the pineapple chucks in a blender or food processor and puree until smooth.

    Ice Cream Base

    • In a pan/pot: add sugar, whole milk, heavy whipping cream, lemon juice and whisk. Cook on low-medium for 5 minutes or until sugar is dissolved. Stir frequently as it may burn or scorch. Turn off the heat source.
    • In a small bowl: whisk the egg yolks. Add 2 tbsp of the milk mixture into the yolks and whisk. Repeat this step 3 more times. Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking. Turn on the heat source and cook on low for 8 minutes (stir frequently).
    • Place a mesh/strainer on top of a bowl. Pour the mixture through the strainer. Add pineapple puree to the bowl and mix well.
    • Cover with saran wrap – place a piece of saran wrap directly over the surface of the mixture (this will prevent skin forming). Refrigerate/chill for at least 6 hours or overnight.

    Churn

    • Then turn on the machine and make sure the ice cream maker is properly churning. Slowly pour the cream mixture into the stainless steel/freezer bowl and churn for 40- 60 min.
    • Once ready, serve immediately or transfer the ice cream to an air tight container with lid. Place in the freezer for at least 6 hours to form the proper ice cream texture.

    Serve with a waffle cone or in a cup.

      Video

      Keyword best pineapple ice cream, easy fresh pineapple ice cream, pineapple ice cream
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      No Bake Mango Cheesecake

      Easy No Bake Mango Cheesecake is beautifully simple to make and is full of fresh flavors everyone will love. A slice of this smooth dessert is sweet with comforting creamy textures making this beginner friendly recipe a must try. Serve as a dessert and enjoy the atmosphere created by this sweet and decadent dessert treat. This dish keeps well when refrigerated and keeps the table looking fancy with an elegant visual appeal. Everyone’s will drool anticipation as this dish makes it way to the center of the table. 

      Watch the video and follow the easy instructions below to add this decadent mango infused dessert to your home menu selections. Like and share this video if you have a cheesecake lover that is looking for a sweet and easy to make treat. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Try this recipe for a creamy sweet rich elegant cheesecake that is perfectly topped with fresh mangoes that makes this recipe look nice and fancy. Thanks for stopping by and see you again real soon!

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      Remove 3 mangoes flesh and cut/dice.

      Place the mangos in a blender or food processor and puree until smooth.

      In a bowl: add graham crackers and melted butter. Mix everything together until the crumbs are moist.

      Place the crumbs mixture in the 7″ pan, firmly press until in the shape of the pan bottom (a measuring cup works well to help create a level layer). Place the springform pan in the freezer for at least 30 minutes. 

      Cheesecake

      In a small bowl: combine cold water, gelatin and mix until well combined. Microwave the gelatin in 45-60 seconds or until it becomes liquid forms & set aside. In bowl: beat/mix cream cheese and sugar until smooth.

      Add mango puree, lemon juice, heavy whipping cream and mix until smooth. Tip: microwave the cream cheese for 30 seconds. Gently fold them together with a spatula and mix until well combined. Add gelatin mixture and mix well.

      Remove the crust from the refrigerator. Transfer the mango cheesecake filling to the pan. Gently spread the filling to form an even layer. 

      Mango Jelly

      In a small bowl: combine cold water, gelatin and mix until well combined. Microwave the gelatin in 45-60 seconds or until it becomes liquid forms & let cool. In a bowl: add mango puree and gelatin mixture. Mix everything together. Gently spread the mango jelly on top of the cheesecake. Use a spatula or bench scraper to form a even layer. Refrigerate uncovered for at least 6 hours but preferably 8 hours.

      Garnish with sliced mangoes.

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      No Bake Mango Cheesecake

      No Bake Mango Cheesecake is elegantly delicious with creamy fruity flavors that is so easy to prepare anyone can make it and everyone will enjoy it.
      No ratings yet
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      Prep Time 20 minutes
      Total Time 20 minutes
      Course Dessert
      Cuisine American, Asian
      Servings 6
      Calories

      Equipment

      Ingredients
        

      Crust

      • 1 cup crushed graham crackers about 8 full sheets
      • 3 tbsp unsalted butter melted

      Mango Cheesecake

      • 12 oz cream cheese softened
      • ¾ cup mango puree
      • ¾ cup heavy whipping cream
      • ¼ cup granulated sugar
      • 2 tbsp lemon juice
      • 3 tbsp cold water
      • 2 ¼ tsp unflavored gelatin powder 1 package

      Mango Jello

      • ¾ cup mango puree
      • ¼ cup cold water
      • 2 ¼ tsp unflavored gelatin powder 1 package

      Instructions
       

      • Remove 3 mangoes flesh and cut/dice. Place the mangos in a blender or food processor and puree until smooth.

      Crust

      • Optional: place a clear acetate cake collar band or parchment paper around the 7" springform pan.
      • In a bowl: add graham crackers and melted butter. Mix everything together until the crumbs are moist. Place the crumbs mixture in the 7" pan, firmly press until in the shape of the pan bottom (a measuring cup works well to help create a level layer). Place the springform pan in the freezer for at least 30 minutes. 
        1 cup crushed graham crackers, 3 tbsp unsalted butter

      Cheesecake

      • In a small bowl: combine cold water, gelatin and mix until well combined. Microwave the gelatin in 45-60 seconds or until it becomes liquid forms & set aside.
        3 tbsp cold water, 2 ¼ tsp unflavored gelatin powder
      • In bowl: beat/mix cream cheese and sugar until smooth. Add mango puree, lemon juice, heavy whipping cream and mix until smooth. Tip: microwave the cream cheese for 30 seconds. Gently fold them together with a spatula and mix until well combined. Add gelatin mixture and mix well.
        12 oz cream cheese, ¾ cup mango puree, ¾ cup heavy whipping cream, ¼ cup granulated sugar, 2 tbsp lemon juice
      • Remove the crust from the refrigerator. Transfer the mango cheesecake filling to the pan. Gently spread the filling to form an even layer.

      Mango Jelly

      • In a small bowl: combine cold water, gelatin and mix until well combined. Microwave the gelatin in 45-60 seconds or until it becomes liquid forms & let cool.
        ¼ cup cold water, 2 ¼ tsp unflavored gelatin powder
      • In a bowl: add mango puree and gelatin mixture. Mix everything together. Gently spread the mango jelly on top of the cheesecake. Use a spatula or bench scraper to form a even layer.
        ¾ cup mango puree
      • Refrigerate uncovered for at least 6 hours but preferably 8 hours.

      Garnish with sliced mangoes. Slice and enjoy!

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        Keyword best no bake mango cheesecake, easy no bake mango cheesecake, fresh mango cheesecake, no bake mango cheese cake
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        Homemade Mango Ice Cream

        Homemade Mango Ice Cream is a treat that is rich, delicious & full of fresh mangoes making this recipe a timeless classic. My daughter giggles every time she grabs a cone full of this sweet treat. This is an elegant homemade ice cream that has the textures of a fancy style of ice cream that normally costs more than what I am willing to pay for such a treat. Being able to make something so fine at home creates excitement and anticipation for what is one of life’s simple yet important delights.  Don’t forget to try out my homemade waffle cones with the ice cream. You won’t regret it.

        Watch the video and follow the instructions below and turn those seasonal cherries into a nice reward that can be enjoyed anytime. Many of use have used hand cranks or those old electric machines that required time outside, ice and rock salt. These modern machines are so simple and easy to clean that making homemade ice cream has never been any easier than it is today. Recipes like this one require some planning but it is well worth it. Share this or any of the recipes you find interesting from my growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications.

        Please follow Facebook, Instagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

        Remove the mango flesh and cut/dice.

        Place the mangos in a blender or food processor and puree until smooth. Get 2 cups of mango puree and set aside.

        Ice Cream Base

        In a pan/pot: add sugar, whole milk, heavy whipping cream, vanilla extract, salt and whisk. Cook on low-medium for 5 minutes or until sugar is dissolved. Stir frequently as it may burn or scorch. Turn off the heat source. In a small bowl: whisk the egg yolks.

        Add 2 tbsp of the milk mixture into the yolks and whisk. Repeat this step 3 more times.

        Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking. Turn on the heat source and cook on low for 8 minutes (stir frequently). 

        Place a mesh/strainer on top of a bowl. Pour the mixture through the strainer.

        Add mango puree to the bowl and mix well.

        Cover with saran wrap – place a piece of saran wrap directly over the surface of the mixture (this will prevent skin forming). Refrigerate/chill for at least 6 hours or overnight.

        Churn

        Then turn on the machine and make sure the ice cream maker is properly churning. Slowly pour the cream mixture into the stainless steel/freezer bowl

        Churn for 40- 60 min. 

        Once ready, serve immediately or transfer the ice cream to an air tight container with lid. Place in the freezer for at least 6 hours to form the proper ice cream texture.

        Serve with a  waffle cone 

        Serve in a cup.

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        Homemade Mango Ice Cream

        Homemade Mango Ice Cream is an elegant treat that is rich, delicious, and full of naturally authentic flavors making this recipe a classic.
        No ratings yet
        Print Recipe Pin Recipe
        Prep Time 10 minutes
        Cook Time 13 minutes
        Churn 40 minutes
        Total Time 1 hour 3 minutes
        Course Dessert
        Cuisine American, Asian
        Servings 2 Quarts
        Calories

        Equipment

        Ingredients
          

        • 3 large mangoes 2 cups of puree
        • 2 cups heavy whipping cream
        • 1 ½ cups whole milk
        • ¾ cups sugar
        • 1 tbsp lemon juice
        • 5 large egg yolks

        Instructions
         

        • Follow your ice cream machine manufacture's instructions for best results (normally in the user manual also likely available online). Use the Built-in Compressor feature to make ice cream immediately or place the ice cream bowl in the freezer for at least 24 hours prior to use.
        • Remove the mango flesh and cut/dice. Place the mangos in a blender or food processor and puree until smooth. Get 2 cups of mango puree and set aside.

        Ice Cream Base

        • In a pan/pot: add sugar, whole milk, heavy whipping cream, lemon juice and whisk. Cook on low-medium for 5 minutes or until sugar is dissolved. Stir frequently as it may burn or scorch. Turn off the heat source.
        • In a small bowl: whisk the egg yolks. Add 2 tbsp of the milk mixture into the yolks and whisk. Repeat this step 3 more times. Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking. Turn on the heat source and cook on low for 8 minutes (stir frequently).
        • Place a mesh/strainer on top of a bowl. Pour the mixture through the strainer. Add mango puree to the bowl and mix well.
        • Cover with saran wrap – place a piece of saran wrap directly over the surface of the mixture (this will prevent skin forming). Refrigerate/chill for at least 6 hours or overnight.

        Churn

        • Then turn on the machine and make sure the ice cream maker is properly churning. Slowly pour the cream mixture into the stainless steel/freezer bowl and churn for 40- 60 min.
        • Once ready, serve immediately or transfer the ice cream to an air tight container with lid. Place in the freezer for at least 6 hours to form the proper ice cream texture.

        Serve with a waffle cone or in a cup.

          Video

          Keyword best homemade mango ice cream, easy mango ice cream, fresh mango ice cream, homemade mango ice cream
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          Ice Cream Recipes

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          Homemade Cherry Ice Cream

          This homemade cherry ice cream has the rich, creamy texture of a proper custard base swirled through with a real cherry sauce — the kind of quality you’d expect from a premium ice cream shop, made right in your own kitchen. It’s a family favorite here, and it comes together easily with a standard ice cream maker. Pair a scoop with a batch of homemade waffle cones for the full experience.

          Watch the video and follow the instructions below and turn those seasonal cherries into a nice reward that can be enjoyed anytime. Many of use have used hand cranks or those old electric machines that required time outside, ice and rock salt. These modern machines are so simple and easy to clean that making homemade ice cream has never been any easier than it is today. Recipes like this one require some planning but it is well worth it. Share this or any of the recipes you find interesting from my growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications.

          Please follow Facebook, Instagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

          Cherry Sauce

          Place the cherries, sugar and lemon juice in a stainless steel or nonstick pan. Mix everything together. Turn the stove top heat high and bring it to a boil (this should take about 2-3 minutes). Stir frequently to prevent burning or sticking to the pan. Then, turn down the heat to medium and let simmer for an additional 15-18 minutes. Continue to stir frequently. 

          Place a mesh/strainer on top of a bowl. Pour the cooked cherries and sauce through the strainer. Save and refrigerate the cooked cherries for the next day. Set the cherry sauce aside for later.

          Ice Cream Base

          In a pan/pot: add sugar, whole milk, heavy whipping cream, vanilla extract, salt and whisk. Cook on low-medium for 5 minutes or until sugar is dissolved. Stir frequently as it may burn or scorch. Turn off the heat source. 

          In a small bowl: whisk the egg yolks.

          Add 2 tbsp of the milk mixture into the yolks and whisk. Repeat this step 3 more times.

          Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking. Turn on the heat source and cook on low for 8 minutes (stir frequently). 

          Place a mesh/strainer on top of a bowl. Pour the mixture through the strainer. Add cherry sauce to the bowl and mix well. Cover with saran wrap – place a piece of saran wrap directly over the surface of the mixture (this will prevent skin forming). Refrigerate/chill for at least 6 hours or overnight.

          Churn

          Then turn on the machine and make sure the ice cream maker is properly churning. Slowly pour the cream mixture into the stainless steel/freezer bowl and churn for 60 min.

          The last 5-10 minutes, add the cooked cherries into the ice cream and continue to churn until done. 

          Once ready, serve immediately or transfer the ice cream to an air tight container with lid. Place in the freezer for at least 6 hours to form the proper ice cream texture.

          Scoop & Enjoy!

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          Homemade Cherry Ice Cream

          Rich, creamy homemade cherry ice cream made with a custard base and real cherry sauce — better than the ice cream shop, and simple to churn at home.
          No ratings yet
          Print Recipe Pin Recipe
          Prep Time 10 minutes
          Cook Time 25 minutes
          Churn 1 hour
          Total Time 1 hour 35 minutes
          Course Dessert
          Cuisine American
          Servings 2 quarts
          Calories

          Equipment

          Ingredients
            

          Cherry Sauce

          • 1 ½ lbs fresh or frozen cherries pitted & chopped
          • ½ cup granulated sugar
          • 1 tsp lemon juice

          Ice Cream Base

          • 2 cups heavy whipping cream
          • 1 ½ cups whole milk
          • ½ cup granulated sugar
          • 1 tsp vanilla extract
          • ⅛ tsp salt
          • 6 large egg yolks

          Instructions
           

          • Follow your ice cream machine manufacture's instructions for best results (normally in the user manual also likely available online). Use the Built-in Compressor feature to make ice cream immediately or place the ice cream bowl in the freezer for at least 24 hours prior to use.
          • Cherry Sauce: Combine cherries, sugar, and lemon juice in a pan. Bring to a boil over high heat (2–3 minutes), stirring frequently. Reduce heat to medium and simmer 15–18 minutes, stirring constantly. Strain through mesh, reserving both cooked cherries and sauce separately.
          • Ice Cream Base: Whisk sugar, milk, cream, vanilla, and salt in a pot. Cook on low-medium heat for 5 minutes until sugar dissolves, stirring frequently. Whisk egg yolks separately, then temper by gradually adding 2 tbsp warm milk mixture four times. Pour tempered yolks into the pan while whisking. Cook on low for 8 minutes. Strain mixture into a bowl, add cherry sauce, and mix well. Cover with plastic wrap directly on the surface. Refrigerate at least 6 hours or overnight.
          • Churn: Churn mixture for 60 minutes. Add reserved cooked cherries during the final 5–10 minutes. Serve immediately or freeze in an airtight container for 6+ hours before scooping.

          Serve with a waffle cone or in a cup.

            Video

            Keyword best homemade cherry ice cream, easy homemade cherry ice ream, homemade cherry ice cream, old fashion cherry ice cream
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            Storage

            Store in an airtight, freezer-safe container with a piece of parchment or plastic wrap pressed directly on the surface to prevent ice crystals. Keeps well in the freezer for up to 2–3 weeks at peak texture.

            Recipe FAQs

            Do I need an ice cream maker? This recipe is written for one, since churning is what gives it a smooth, scoopable texture. Without a machine, you’d need a no-churn approach with a different method (typically whipped cream folded into sweetened condensed milk), which isn’t a direct substitute for this custard base.

            Can I use frozen cherries? Yes — the recipe already calls for fresh or frozen cherries for the sauce; no need to thaw first.

            Why is my ice cream icy instead of creamy? This usually comes down to either under-churning, not chilling the base long enough before churning (a full 6 hours or overnight matters), or storing it without a surface layer of plastic wrap/parchment to block air.

            Can I skip tempering the egg yolks? No — tempering (gradually warming the yolks with small amounts of the hot milk mixture before combining) prevents the eggs from scrambling. Skipping this step risks a curdled base.

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            Homemade Cherry Preserves

            These homemade cherry preserves come together with just three ingredients and about an hour of mostly hands-off simmering — no pectin, no canning equipment, no fuss. As the cherries break down, your kitchen fills with the smell of sweet fruit and caramelizing sugar, and what’s left is a preserve that’s deep, glossy, and nowhere near as sugary as the jarred stuff at the store. It’s perfect swirled into oatmeal or yogurt, spread on toast or biscuits, or spooned over a wedge of brie. If you’re a fan of stone fruit preserves, Homemade Raspberry Preserve uses the same easy method.

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            Pit & chop cherries

            Place the cherries, sugar and lemon juice in a stainless steel or nonstick pan. Mix everything together.

            Turn the stove top heat high and bring it to a boil (this should take about 2-3 minutes). Stir frequently to prevent burning or sticking to the pan. Then, turn down the heat to medium and let simmer for an additional 45-50 minutes. Continue to stir frequently. Let the cherries simmer until the juice evaporates. 

            Turn off the heat & remove the pan from heat source. The mixture will thicken after as the preserve reaches room temperature. 

            Once cool enough to touch; Transfer the contents to a jar or container and place in the refrigerator. 

            It’s good for up to 4-6 weeks.

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            Homemade Cherry Preserves

            Just 3 ingredients and about an hour on the stove for sweet, tart homemade cherry preserves — no pectin, no canning equipment needed.
            No ratings yet
            Print Recipe Pin Recipe
            Prep Time 10 minutes
            Cook Time 45 minutes
            Total Time 55 minutes
            Course Breakfast, Condiment
            Cuisine American
            Servings 2 cups
            Calories

            Ingredients
              

            • 2 lbs fresh or frozen cherries pitted and chopped
            • 1 cup granulated sugar
            • 1 tbsp lemon juice

            Instructions
             

            • Place the cherries, sugar, and lemon juice in a stainless steel or nonstick pan. Mix everything together.
            • Turn the stovetop heat to high and bring it to a boil (this should take about 2–3 minutes). Stir frequently to prevent burning or sticking to the pan. Then turn the heat down to medium and let simmer for an additional 45–50 minutes, stirring frequently, until the juice evaporates.
            • Turn off the heat and remove the pan from the heat source. The mixture will thicken as it reaches room temperature.
            • Once cool enough to touch, transfer the contents to a jar or container and place in the refrigerator.

            It’s good for up to 4-6 weeks.

              Video

              Keyword best homemade cherry preserves, easy homemade cherry preserves, homemade cherry preserves, old fashion cherry preserves
              Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

              Storage

              Store in an airtight container or jar in the refrigerator for up to 4–6 weeks. To freeze, transfer to a freezer-safe container and leave a little headspace for expansion; it’ll keep well for a few months.

              Recipe FAQs

              Can I use frozen cherries? Yes — the recipe already calls for fresh or frozen. No need to thaw first; they’ll break down as the mixture heats and simmers.

              Sweet or tart cherries — which should I use? Either works, though they’ll taste different. Sweet cherries (like Bing) make a milder, sweeter preserve, while tart cherries (like Montmorency) give a brighter, more pucker-y flavor — you may want to taste and adjust the sugar slightly if you go the tart route.

              Do I need pectin to get it to set? No — simmering the cherries down with sugar and lemon juice naturally thickens the mixture as it cools. Expect a looser, spoonable set rather than a stiff, sliceable jelly, which is normal for a no-pectin preserve.

              Can I can this for longer shelf life instead of refrigerating? This recipe as written is meant for the refrigerator, not shelf-stable canning — the sugar level and processing time aren’t calibrated for a proper water-bath seal. If you want a shelf-stable jar, follow a tested canning-safe cherry preserve recipe and processing time instead.

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