Canning Recipes

Dark Cherry-Almond Conserve
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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3 cups coarsely-chopped pitted Bing cherries - -- (abt 1 1/2 lbs)
1/2 cup fresh lemon juice
1/2 cup tart dried cherries
1/4 cup water
1/4 teaspoon ground allspice
1 box pectin
4 cups sugar
1/2 teaspoon almond extract
1/4 cup lightly-toasted sliced almonds

Place Bing cherries, lemon juice, dried cherries, water and allspice in 6-
to 8-quart, heavy-bottom saucepan. Stir in pectin. Place over high heat
and bring to full rolling boil (a boil you can't stir down), stirring
constantly to prevent scorching. If mixture starts to scorch, reduce heat
a bit.

Stir in sugar and, as soon as full rolling boil returns, start timing and
cook 4 minutes. Immediately stir in extract and toasted almonds. Remove
from heat.

Fill and seal jars. Process jars in boiling water bath 10 minutes. With
this method, jam will keep up to 1 year stored at room temperature.

This recipe yields 8 half-pints.

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