Sweet Cherry Compote with Rosemary and Lemon
From Ball Fresh Preserver, Food in Jars

Makes 6 half-pints

Ingredients: 

  • 4 pounds sweet cherries, pitted and cut in half
  • 2 cups granulated sugar
  • 2 lemons, zested and juiced (to measure at least 1/3 cup juice)
  • 2 sprigs fresh rosemary

 Instructions:

  1. Prepare a boiling water bath canner and 6 half-pint jars.
  2. In a large, non-reactive pot, combine the cherries, sugar, lemon zest and juice, and rosemary sprigs.
  3. Give the contents of the pot a good stir and let it macerate off the heat for about an hour.
  4. When you’re ready to cook, put the pot on the stove over high heat and bring to a boil. Once it starts to roll, reduce the heat to medium-high.
  5. Cook for 15 to 20 minutes, stirring regularly, until the liquid in the pot thickens and the cherries soften.
  6. Remove the pot from the heat and fish out the rosemary stems. Ladle the compote into the prepared jars. Wipe the rim, apply the lid and band. Place jar in boiling waterbath canner. Repeat until all jars are filled and process for 10 minutes.

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