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This recipe came from my mother-in-law. It's very old-fashioned—in fact, the friend who gave it to her used to cook it up on an old wood stove. With all the cherry orchards here in Bitterroot Valley, I make two batches of these preserves each summer. (I get the cherries from a nearby cannery by the gallons!) My family likes them on fresh bread, muffins, pancakes and even ice cream—the consistency's similar to a topping. I have to be careful, though, and ration the jars out or they'd be the first thing to disappear from the root cellar! Both my husband and I serve as 4-H leaders. We have three children—girls 16 and 14 and a son who's 12.
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Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Nutritional Facts 1 serving (2 tablespoons) equals 106 calories, trace fat (trace saturated fat), 0 cholesterol, 2 mg sodium, 27 g carbohydrate, trace fiber, trace protein.
Originally published as Cherry Almond Preserves in Country Woman July/August 1994, p29
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Reviewed on Jan. 31, 2012 by bigorphanannie
delicious and thick enough to spread
Reviewed on Aug. 17, 2009 by Skeiser
When I have purchased cherries, they usually come in juice. For this recipe, does the 8 cups of cherries include the juice, or do they need to be drained?
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