13 Easy Cherry Canning Recipes

Ready to capture the taste of summer in a jar? Whether you’re a canning pro or a curious beginner, these 13 easy cherry canning recipes will have you preserving sweet, tangy cherries in no time. From classic jam to spicy salsa, each recipe is simple and delicious. Let’s get canning!

Classic Sweet Cherry Preserves

Zero in on peak summer with these Classic Sweet Cherry Preserves—whole cherries suspended in a velvety vanilla syrup. No pectin needed; just fruit and sugar cooked down to preserve that burst of freshness. Ideal for slathering on biscuits or spooning over cheesecake.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

Cherries

• 2 lbs fresh sweet cherries, pitted
• 2 tbsp lemon juice

Syrup

• 2 cups granulated sugar
• 1/2 cup water

Flavoring

• 1 tsp vanilla extract

Instructions

1. Pit 2 lbs cherries using a cherry pitter or a paperclip for speed.
2. In a large pot, combine cherries, lemon juice, sugar, and water. Bring to a boil over high heat, stirring until sugar dissolves.
3. Reduce heat to medium-high and boil vigorously for 20–25 minutes, stirring occasionally, until syrup thickens and cherries are tender. Test set by chilling a spoonful on a plate—it should wrinkle when pushed.
4. Remove from heat and stir in vanilla extract. For a deeper flavor, split a vanilla bean and scrape seeds into pot with pods; remove pods before jarring.
5. Ladle hot preserves into sterilized jars, leaving 1/4-inch headspace. Wipe rims, seal, and process in a boiling water bath for 10 minutes.

Keep a jar in the fridge for up to three months (if they last that long). The cherries stay plump and juicy, making each spoonful a little summer burst. Try swirling into yogurt or glazing a ham for a sweet-tart kick.

Spiced Cherry Pie Filling

Nothing beats homemade cherry pie filling. This spiced version uses cinnamon and nutmeg for warmth. Perfect for pies or topping ice cream.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

For the Filling

• 4 cups fresh or frozen pitted cherries
• 1 cup granulated sugar
• 3 tablespoons cornstarch
• 1/2 cup cold water
• 2 tablespoons lemon juice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Instructions

1. In a medium saucepan, whisk together sugar, cornstarch, cinnamon, and nutmeg until combined.
2. Stir in cold water and lemon juice until smooth. Ensure no lumps remain.
3. Place saucepan over medium heat and bring mixture to a boil, stirring constantly. Boil for 1 minute until thickened. Tip: Use a silicone spatula to scrape sides and prevent scorching.
4. Add cherries and stir gently to coat. Reduce heat to low and simmer for 5 minutes, stirring occasionally, until cherries soften and filling thickens further. Tip: If using frozen cherries, do not thaw first; add directly to save time and maintain texture.
5. Remove from heat. The filling will thicken more as it cools. Let cool completely before using in pies. Tip: For a faster cool, spread filling on a baking sheet to cool in 10 minutes.

Once cooled, use immediately or store in fridge for up to a week. The spiced jelly sets perfectly for a sliceable pie. Try on toast for a twist.

Balsamic Cherry Jam

Really, balsamic cherry jam is the condiment you didn't know you needed. Sweet cherries, tangy vinegar, and earthy thyme come together in a rich, savory-sweet spread. Ready in under an hour, it's perfect for cheese boards, glazing pork, or spooning over yogurt.

Serving: 8 | Prep Time: 10 minutes | Cooking Time: 30 minutes

Ingredients

For the cherries

• 2 lbs sweet cherries, pitted and halved (about 4 cups)
• 1/2 cup granulated sugar

For the flavor base

• 2 tbsp balsamic vinegar
• 1 tbsp fresh lemon juice
• 4 sprigs fresh thyme
• 1/4 tsp salt

Instructions

1. In a heavy-bottomed pot (like a Dutch oven), combine pitted cherries and sugar. Let sit for 5 minutes to draw out juices.
2. Place pot over medium heat. Cook, stirring often, until cherries soften and release more liquid, about 5 minutes.
3. Add balsamic vinegar, lemon juice, thyme sprigs, and salt. Stir well.
4. Increase heat to medium-high and bring mixture to a boil. Then reduce heat to maintain a steady simmer. Cook for 20-25 minutes, stirring occasionally to prevent sticking. Tip: Use a wooden spoon to break down larger cherry pieces as they soften.
5. To test for doneness, place a small plate in the freezer for 2 minutes. Spoon a dollop of jam onto the cold plate. If it wrinkles when pushed with your finger, it's ready. If not, continue simmering and test again in 2 minutes.
6. Remove from heat. Discard thyme sprigs. Let jam cool in the pot for 5 minutes, then stir again. Tip: For a smoother texture, use an immersion blender for a few pulses, but keep it chunky if you prefer.
7. Transfer jam to clean jars or an airtight container. Refrigerate for up to 3 weeks or process in a water bath for longer storage.

Zesty, luxurious, and deeply flavored, this jam balances sweetness with a tangy finish. Its syrupy texture clings to everything—try it slathered on crusty bread with goat cheese or whisked into a vinaigrette. One batch won't last long.

Cherry Honey Syrup

Skip the store-bought stuff. This cherry honey syrup is quick, rich, and perfect for drizzling over pancakes or stirring into drinks.

Serving: 8 | Prep Time: 5 minutes | Cooking Time: 10 minutes

Ingredients

For the Syrup

• 1 cup fresh or frozen cherries, pitted
• 1/2 cup honey
• 1/4 cup water
• 1 tablespoon lemon juice
• 1 pinch salt

Instructions

1. Combine cherries, honey, water, lemon juice, and salt in a small saucepan.
2. Bring to a simmer over medium heat, stirring occasionally to dissolve honey.
3. Reduce heat to low and cook 8–10 minutes until cherries soften and release juice. Tip: Do not boil hard—honey can scorch.
4. Remove from heat. Mash cherries with a fork or potato masher to desired consistency. For a smoother syrup, press through a fine-mesh sieve; discard solids.
5. Let cool slightly before serving. Tip: Adjust sweetness by adding more honey after cooking. For a thicker syrup, simmer an extra 2–3 minutes.
6. Store leftovers in an airtight container in the refrigerator up to 2 weeks. Tip: Use frozen cherries year-round—no need to thaw first.

This syrup is a beautiful deep red with a balanced sweet-tart flavor. Try it over Greek yogurt or in a bourbon cocktail for a twist.

Cherry Chipotle Salsa

This cherry chipotle salsa delivers a sweet heat perfect for tacos or tortilla chips. It's a quick, no-cook recipe using canned cherries for convenience.

Serving: 8 | Prep Time: 10 minutes | Cooking Time: 0 minutes

Ingredients

For the Salsa

• 1 can (15 oz) dark sweet cherries, drained and pitted
• 2 chipotle peppers in adobo sauce, minced
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1/2 teaspoon salt

Instructions

1. In a medium bowl, combine drained cherries, minced chipotle peppers, and chopped red onion.
2. Add chopped cilantro and fresh lime juice. Sprinkle with salt.
3. Stir until all ingredients are evenly mixed. (Tip: For best flavor, let the salsa sit at room temperature for 15 minutes to allow the flavors to meld.)
4. Taste and adjust seasoning if needed. (Tip: For a milder salsa, use only one chipotle pepper; for extra heat, add a teaspoon of adobo sauce.)
5. Transfer to a serving bowl. (Tip: Serve immediately or refrigerate for up to 3 days; flavors intensify overnight.)

A thick, chunky texture with bursts of sweet cherry and smoky heat. Serve this salsa with warm tortilla chips, or spoon it over grilled fish tacos. It also makes a great topping for quesadillas or black bean bowls.

No-Sugar Cherry Juice

You can't beat the pure flavor of homemade cherry juice. No added sugar means the natural tartness shines. All you need are fresh cherries and lemon juice.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 25 minutes

Ingredients

For the Juice

• 4 lbs fresh cherries, pitted
• 1/4 cup bottled lemon juice
• 1 cup water (optional)

Instructions

1. Wash and pit the cherries.
2. In a large pot, combine pitted cherries and water (if using). Bring to a boil over high heat, then reduce to medium-low and simmer for 10 minutes until cherries are soft. Tip: Bottled lemon juice ensures consistent acidity for safe canning.
3. Using a potato masher, mash the cherries to release more juice. Strain through a fine-mesh sieve or cheesecloth into a clean pot, pressing on solids. Discard solids. Tip: Do not skip pitting; pits add bitterness and compromise safety.
4. Measure the extracted juice. You should have about 4 cups. Stir in 1/4 cup bottled lemon juice.
5. Bring the juice to a full rolling boil over high heat. Meanwhile, prepare a boiling water canner and sterilize jars, lids, and bands.
6. Ladle hot juice into hot jars, leaving 1/4 inch headspace. Wipe rims clean, apply lids and bands, and tighten finger-tight.
7. Process in a boiling water bath for 10 minutes (adjust for altitude: add 5 minutes per 1,000 feet above sea level). Turn off heat, remove canner lid, and let jars sit 5 minutes before removing.
8. Cool jars on a towel for 12–24 hours. Check seals, label, and store in a cool, dark place for up to a year.

Jarred cherry juice keeps its vibrant color and tart flavor for up to a year. Serve it cold as a refreshing drink or use it as a base for smoothies. For a quick treat, freeze into ice cubes and add to sparkling water.

Cherry Vanilla Bean Butter

Every summer, I look forward to making this Cherry Vanilla Bean Butter. It's a slow-cooked spread that captures the essence of ripe cherries with luxurious vanilla. Perfect for toast, yogurt, or as a glaze.

Serving: 16 | Prep Time: 15 minutes | Cooking Time: 120 minutes

Ingredients

For the cherry butter

• 2 lbs sweet cherries (about 4 cups pitted)
• 1 cup granulated sugar
• 1 vanilla bean
• 2 tbsp lemon juice

Instructions

1. Pit the cherries. A cherry pitter makes this fast; if you don't have one, use a chopstick to push the pit out from the stem end.
2. Split the vanilla bean lengthwise and scrape out the seeds. Reserve both seeds and pod.
3. In a heavy-bottomed pot, combine cherries, sugar, vanilla seeds and pod, and lemon juice. Stir to coat.
4. Bring to a boil over medium-high heat, then reduce to low. Simmer gently, stirring occasionally, for about 2 hours or until the mixture thickens and reduces by half. Tip: stir more frequently as it thickens to prevent scorching.
5. To test doneness, place a small spoonful on a cold plate; if it holds its shape and doesn't run, it's ready.
6. Remove the vanilla pod. Ladle the hot butter into sterilized jars, leaving 1/4-inch headspace. Wipe rims, seal, and process in a boiling water bath for 10 minutes if canning; otherwise, let cool and refrigerate.

Get ready for a silky, intensely fruity spread with tiny vanilla specks. The natural pectin in cherries gives it a soft set without added pectin. Slather it on buttermilk biscuits or swirl into oatmeal for a bright summer treat.

Brandied Cherries

Forty minutes is all you need to transform fresh cherries into boozy jewels. These brandied cherries deliver deep flavor for cocktails or desserts. No special equipment required.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Cherries

• 1 lb fresh Bing cherries, stemmed and pitted
• 1 cup granulated sugar
• 1/2 cup water
• 1/2 cup brandy
• 1 vanilla bean, split (or 1 tsp vanilla extract)
• 1 tbsp fresh lemon juice

Instructions

1. Pit the cherries using a paper clip or cherry pitter. Keep them whole if possible; halved cherries work too but soften faster.
2. In a medium saucepan, combine sugar and water. Bring to a boil over medium-high heat, stirring until sugar dissolves completely.
3. Add the cherries and vanilla bean (if using). Reduce heat to low and simmer gently for 10 minutes, until cherries soften but hold their shape.
4. Remove from heat. Stir in brandy, lemon juice, and vanilla extract (if using instead of bean). Let cool in the pan for 15 minutes.
5. Transfer cherries and syrup to a clean glass jar or container. Refrigerate at least 2 hours before using; flavor improves overnight.
6. Tip: For a thicker syrup, simmer an extra 5 minutes before adding brandy. For less sweetness, reduce sugar to 3/4 cup.

When spooned over vanilla ice cream, the cherries deliver a boozy, fruity punch. They also elevate Manhattans or pair beautifully with cheesecake. Store in the fridge for up to 3 weeks.

Cherry Ginger Chutney

Ditch the store-bought stuff. This cherry ginger chutney is sweet, spicy, and tangy. It pairs perfectly with cheese or curry.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

Fruit and Aromatics

• 2 cups fresh cherries, pitted and halved
• 1/4 cup finely chopped fresh ginger
• 1/2 cup raisins
• 1/2 cup finely chopped onion
• 1 clove garlic, minced

Sweeteners and Spices

• 1/2 cup brown sugar
• 1/4 cup apple cider vinegar
• 1/4 cup water
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon ground allspice

Instructions

1. Combine cherries, ginger, raisins, onion, and garlic in a medium saucepan.
2. Add brown sugar, apple cider vinegar, water, salt, red pepper flakes, and allspice. Stir to combine.
3. Bring the mixture to a boil over medium-high heat. Tip: Stir occasionally to prevent sticking.
4. Reduce heat to low and simmer for 25–30 minutes, stirring occasionally, until the chutney thickens and the cherries soften. Tip: Test consistency by dragging a spoon through the chutney—it should leave a clear path.
5. Remove from heat and let cool to room temperature. Tip: For deeper flavor, let it cool completely before serving. Store in an airtight jar in the refrigerator for up to 2 weeks.

Enjoy this chutney with a sharp cheddar or alongside a spicy curry. Its sweet-tart flavor balances rich dishes. The texture is chunky with soft cherries and chewy raisins.

Sour Cherry Pie Filling

Unlike canned versions, this homemade sour cherry pie filling delivers bright, tangy flavor with a perfect gel-like texture. It's surprisingly simple to make and far superior to store-bought. Use fresh or frozen tart cherries.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

For the filling

• 4 cups pitted tart cherries (fresh or frozen)
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 tablespoon lemon juice
• 1/4 teaspoon almond extract
• 1 tablespoon unsalted butter

Instructions

1. In a large bowl, toss the cherries with sugar. Let stand for 15 minutes to draw out juices.
2. In a small bowl, whisk together cornstarch and lemon juice until smooth. Set aside.
3. Transfer cherry mixture to a medium saucepan. Bring to a boil over medium-high heat, stirring occasionally.
4. Reduce heat to low. Stir in cornstarch slurry. Cook, stirring constantly, until mixture thickens and becomes translucent, about 2-3 minutes.
5. Remove from heat. Stir in almond extract and butter until melted and combined.
6. Let cool completely before using in pies or storing. Filling will continue to thicken as it cools.

Rich and ruby-red, this filling holds its shape beautifully in pies. The almond extract enhances the cherry flavor without overpowering. Spoon it over ice cream or yogurt for a quick dessert.

Cherry Rosemary BBQ Sauce

Just in time for grilling season, this cherry rosemary BBQ sauce brings a sweet-smoky twist. It's perfect for slathering on ribs or chicken.

Serving: 3 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

Base Ingredients

• 1 cup ketchup
• 1/2 cup apple cider vinegar
• 1/2 cup packed brown sugar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 cup water

Cherry & Rosemary

• 1 cup pitted sweet cherries (frozen or fresh)
• 2 tablespoons minced fresh rosemary
• 1 tablespoon olive oil

Instructions

1. In a medium saucepan, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, black pepper, cayenne (if using), and water. Stir well.
2. Bring the mixture to a simmer over medium heat, then reduce heat to low. Simmer for 10 minutes, stirring occasionally to prevent scorching.
3. Meanwhile, in a small skillet, heat olive oil over medium heat. Add cherries and cook for 3-4 minutes until they soften and release juices. Use a spoon to break them up slightly.
4. Add the cooked cherries and their juices to the saucepan with the base. Stir in the minced rosemary.
5. Continue simmering the sauce on low for 15-20 minutes, until it thickens to your desired consistency. Stir occasionally. Tip: The sauce will thicken more as it cools, so keep it slightly thinner than you want.
6. For a smoother sauce, use an immersion blender to puree the cherries directly in the pot. If you prefer a chunkier texture, skip this step.
7. Taste and adjust seasoning: add more brown sugar for sweetness or vinegar for tang. Tip: Let the sauce cool slightly before tasting to avoid burning your tongue.
8. Remove from heat and let cool completely. Transfer to jars or bottles. Tip: For best flavor, refrigerate overnight to let the flavors meld. The sauce can be refrigerated for up to 2 weeks.

Make this sauce a day ahead to let the cherry and rosemary meld with the smoky base. The final texture is thick but pourable, with a sweet-tart kick and herbal aroma. Slather it on grilled chicken wings or use as a dipping sauce for smoky meats.

Mint-Infused Cherry Compote

Dive into summer with this mint-infused cherry compote. Sweet cherries slowly cook with fresh mint and lemon, creating a bright, syrupy topping. Perfect for canning or refrigerating, it's a versatile pantry staple.

Serving: 16 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

For the compote

• 4 cups fresh sweet cherries, pitted and halved
• 1 cup granulated sugar
• 2 tablespoons fresh lemon juice
• 1/4 cup fresh mint leaves, finely chopped

Instructions

1. Wash and pit 4 cups of fresh sweet cherries. Halve them for even cooking.
2. In a heavy-bottomed saucepan, combine the cherries, 1 cup sugar, and 2 tablespoons lemon juice. Stir gently.
3. Bring to a boil over medium-high heat, then reduce to a low simmer. Cook 30 minutes, stirring occasionally to prevent sticking.
4. After 30 minutes, remove from heat. Stir in 1/4 cup finely chopped fresh mint. Let steep 5 minutes for flavor.
5. Tip: Taste and add more sugar if cherries are tart, but 1 cup balances the mint and lemon.
6. Ladle hot compote into sterilized canning jars, leaving 1/2-inch headspace. Wipe rims, seal, and process in a boiling water bath for 10 minutes.
7. For refrigerator version: Cool completely, then store in an airtight container for up to 2 weeks.
8. Tip: Overcooking makes cherries mushy; maintain a gentle simmer for best texture.
9. Tip: Use ripe cherries for natural sweetness; underripe cherries need extra sugar.

Just serve this compote warm or cold over pancakes, yogurt, or ice cream. The mint adds a fresh zing that cuts through the cherry sweetness. Its syrupy texture clings beautifully to any dessert.

Cinnamon Cherry Refrigerator Pickles

Just when you thought cherries were only for pies, these quick pickles bring a tangy-sweet twist. Cinnamon and cloves add warmth, while the vinegar keeps them crisp. Perfect for snacking or adding to salads.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the Brine

• 1 cup apple cider vinegar
• 1 cup water
• 3/4 cup granulated sugar
• 1 tsp kosher salt
• 2 cinnamon sticks
• 1 tsp whole cloves

For the Cherries

• 1 lb fresh sweet cherries, pitted and stemmed

Instructions

1. Wash the cherries thoroughly, then pit them using a cherry pitter or a straw. Leave them whole or halve if desired. Tip: Use firm, unblemished cherries for the best texture.
2. In a medium saucepan, combine apple cider vinegar, water, sugar, salt, cinnamon sticks, and cloves. Bring to a boil over medium-high heat, stirring until sugar dissolves.
3. Reduce heat to low and simmer the brine for 5 minutes. Do not overboil, or the vinegar flavor will mellow too much. Tip: Simmering helps blend the spices without losing acidity.
4. Pack the pitted cherries into a clean 1-quart glass jar. Pour the hot brine over the cherries, ensuring they are fully submerged. Tuck the cinnamon sticks and cloves into the jar as well.
5. Let the jar cool to room temperature, about 30 minutes. Then seal and refrigerate for at least 24 hours before eating. Tip: The pickles improve with time; they keep for up to 2 weeks in the fridge.

The finished pickles are crisp, with a sweet-tart kick and a subtle warmth from the spices. Try them chopped into a grain bowl or served alongside sharp cheddar. Their bold flavor also makes a surprising garnish for cocktails.

Conclusion

Cherish the season’s bounty with these 13 easy cherry canning recipes. Whether you’re a seasoned pro or a newbie, you’ll find a recipe to love. Try one today, then leave a comment with your favorite and share this article on Pinterest!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.