Summer Solstice Preserves

By: Earlene Eisley-Freeman
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This luscious preserve shouldn’t be limited to toast or PB&J sandwiches. Serve it over pancakes or French toast, or use it as a cake or crepe filling.


  • 3 cups halved, pitted red tart cherries 1 cup blueberries
  • 4 1/2 cups granulated sugar  2 Tbsp. lemon juice
  • 1 pouch (3 oz.) liquid pectin  2 Tbsp. Kirsch or cherry brandy (optional)


  1. In a large stainless steel saucepan, combine cherries, blueberries, sugar and lemon juice. Stir to coat apples thoroughly. Stir to mix well. Let stand at room temperature for 20 minutes.
  2. Meanwhile, prepare canner, lids and jars.
  3. Over high heat, stirring constantly, bring fruit mixture to a full rolling boil that cannot be stirred down. Stir in pectin. Boil hard, stirring constantly, for 1 minute. Stir in Kirsch, if using. Remove from heat and skim off foam.
  4. Ladle hot preserves into hot jars, leaving 1/4” headspace. Remove air bubbles, adjust headspace, if necessary, by adding hot preserves. Wipe rim, center lid on jar, screw on band finger-tight. Place jars in canner, covering completely with water at least 1” deep. Bring to a boil and process for 10 minutes. Remove canner lid; wait 5 minutes, then remove jars, cool and store. Makes about five 8-oz. jars. (From Ball Complete Book of Home Preserving, edited by Judi Kingry & Lauren Devine, Robert Rose Pub., 2012; pg. 76). 

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