Canning Recipes




Cherry And Raspberry Preserves
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
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2 pounds Bing cherries
8 cups raspberries
3 1/2 cups granulated sugar
2 tablespoons fresh lemon juice

Stem and pit the cherries; you should have 4 cups. In a large bowl, stir
together the cherries, raspberries and sugar. Let stand at room
temperature, stirring occasionally, for 2 hours.

Pour the fruit into a wide, shallow, nonreactive saucepan and stir in the
lemon juice. Cook over moderate heat, stirring occasionally, for 30 to 40
minutes until the mixture looks thickened and glazed. Remove a tablespoon
of the preserves to a small saucer and chill in the freezer for 5 minutes.

Run your finger through the mixture; if it wrinkles, it is ready to jar.
If it is not ready, continue cooking for 5 more minutes and repeat the
test.

Sterilize four 8-ounce canning jars by washing and rinsing them in the
dishwasher without detergent; keep them warm in a 250 degree oven. Pour
boiling water over the jar lids to soften the rubber seals.

Ladle the hot preserves to within 1/2-inch of the rims of the jars. Wipe
the rims and seal with the hot lids and metal bands. Let cool to room
temperature, then refrigerate for several weeks. Or, to store longer,
process in a water bath.

This recipe yields four 8-ounce jars.





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