Freezing Cherry
General preservation or storage guidance
Prepared cherries can be frozen in portions for later cooking; the texture will be softer after thawing.
Method
- Wash and dry sound cherries, remove stalks, halve and pit; catch the juice and pack as the tested fruit-freezing method directs.
- Spread prepared fruit in one layer on a lined tray so pieces freeze separately.
- Freeze until firm, then transfer carefully to a labelled freezer-safe container or bag and remove excess air.
- Seal and return promptly to the freezer.
- Use from frozen in cooking or thaw in the refrigerator; do not refreeze once thawed.
Storage
Freezer at −18°C or colder · No method-specific quality period stated
Sources and scope
- Fruits — National Center for Home Food Preservation
Method-specific source recorded in the prior content audit
Cherry Jam
General preservation or storage guidance
This tested powdered-pectin cherry jam uses measured pitted fruit and sugar, followed by a full rolling boil and a specified boiling-water canner process.
Method
- For one batch, measure 4 US cups finely chopped or ground pitted cherries (about 3 lb / 1.4 kg), 1 package powdered pectin and 5 US cups sugar. Do not change the proportions or batch size.
- Sort and wash fully ripe cherries; remove stalks and stones, then chop finely or grind. Measure the prepared fruit accurately into a large pan.
- Stir in the powdered pectin. Heat on high, stirring constantly, until the whole surface reaches a full boil. Add the measured sugar, stir and bring back to a full bubbling boil.
- Boil hard for 1 minute, stirring constantly, then remove from the heat and skim. Fill hot, sterile half-pint or pint jars immediately, leaving ¼ inch (6 mm) headspace; wipe rims and fit prepared lids.
- Process in a boiling-water canner for the tested time: 5 minutes up to 1,000 ft (305 m), 10 minutes at 1,001–6,000 ft (306–1,829 m), or 15 minutes above 6,000 ft (1,829 m). Cool undisturbed, check seals and refrigerate any jar that did not seal; refrigerate after opening.
Storage
Store sealed, correctly processed jars in a cool, dark place; refrigerate after opening · Use the tested recipe’s storage guidance; no extra duration is added here
Sources and scope
- Cherry Jam Pectin — National Center for Home Food Preservation
Method-specific source recorded in the prior content audit
Cherry Compote
General preservation or storage guidance
Gently cook prepared cherries until tender for a spoonable compote.
Method
- Wash cherries, halve and remove stones.
- Put the fruit in a saucepan with a small splash of water; add sugar or spices to taste, not as a preserving ratio.
- Cover and cook gently, stirring occasionally, until tender; add a little water if the pan becomes dry.
- Mash for a smooth sauce or leave the fruit in pieces for compote.
- Divide into shallow covered portions and cool quickly; refrigerate within 2 hours and eat within 48 hours, or freeze.
Storage
Covered portions in the refrigerator or freezer · Refrigerate cooked food within 2 hours; eat within 48 hours or freeze.
Sources and scope
- How To Chill Freeze And Defrost Food Safely — UK Food Standards Agency
Method-specific source recorded in the prior content audit