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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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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