Celestial Cherry Conserve Recipe
- 2 medium oranges
- 6 cups fresh dark sweet cherries, pitted
- 3-1/2 cups sugar
- 6 tablespoons lemon juice
- 4 individual black cherry or wild berry herbal tea bags
- 1 cup boiling water
- 1 pouch (3 ounces) liquid fruit pectin
- Grate zest from the oranges; set zest aside. Peel oranges and discard peel; chop the oranges. In a large saucepan, combine the cherries, sugar, lemon juice and chopped oranges. Bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until slightly thickened.
- Meanwhile, place tea bags in a small bowl. Add boiling water. Cover and steep for 5-6 minutes. Discard tea bags; add liquid to cherry mixture. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Boil for 1 minute, stirring constantly.
- Remove from the heat; skim off foam. Ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. Yield: 6 half-pints.
Reviews for Celestial Cherry Conserve(2)
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I'm making this right now and just noticed the error in the recipe about the orange zest. My guess is that it goes in at some point between the part where you add the tea water but before the pectin. It would definitely go in before the pectin. That is what I did. A few other things:
- The culprit for it not thickening could be the liquid pectin. Instead of the liquid pectin, I used the regular powder pectin using this method: Ladle some of the conserve liquid from the pot into a cup. Add the powder pectin one Tablespoon at a time to the cup of liquid, stirring until all the pectin has dissolved. You're basically making a thickening paste. When the pectin in the cup is dissolved (no lumps) return it to the pot and stir. Yup, this thickened it nicely!
- You definitely get 7-8 half pints out of this recipe. I'm having it tonight with ice cream.
It's a very tasty recipe, BUT..... The instructions do not specify what to do with the zest. Just says grate and set aside. Does not say when to put back in. As the oranges are peeled, I'm assuming the zest is going to be used in the recipe. Also have made this recipe twice and it will not gel. i end up with 7 pints, not six. The author is right that the taste is complex. The taste is so good that I'm willing to experiment more with it. I used fresh sweet cherries. The first time I used fresh lemon juice; the second time, bottle. Any advice?