Cherry Almond Preserves Recipe

5 5 6
Cherry Almond Preserves Recipe
Cherry Almond Preserves Recipe photo by Taste of Home
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Cherry Almond Preserves Recipe

Read Reviews
5 5 6
Publisher Photo
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.
MAKES:
88 servings
TOTAL TIME:
Prep: 30 min. Process: 10 min.
MAKES:
88 servings
TOTAL TIME:
Prep: 30 min. Process: 10 min.

Ingredients

  • 8 cups pitted sour cherries (about 4 pounds)
  • 1-1/2 cups water
  • 10 cups sugar
  • 2 pouches (3 ounces each) liquid fruit pectin
  • 1 teaspoon almond extract

Directions

In a stockpot, bring cherries and water to a boil; boil 15 minutes.
Stir in sugar. Bring to a full rolling boil over high heat, stirring constantly. Boil 4 minutes. Stir in pectin. Continue to boil 1 minute, stirring constantly.
Remove from heat; skim off foam. Stir in extract. Ladle hot mixture into 11 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool. Yield: 11 half-pints.
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.
Originally published as Cherry Almond Preserves in Country Woman July/August 1994, p29

Nutritional Facts

2 tablespoons: 106 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 27g carbohydrate (26g sugars, 0 fiber), 0 protein.

  • 8 cups pitted sour cherries (about 4 pounds)
  • 1-1/2 cups water
  • 10 cups sugar
  • 2 pouches (3 ounces each) liquid fruit pectin
  • 1 teaspoon almond extract
  1. In a stockpot, bring cherries and water to a boil; boil 15 minutes.
  2. Stir in sugar. Bring to a full rolling boil over high heat, stirring constantly. Boil 4 minutes. Stir in pectin. Continue to boil 1 minute, stirring constantly.
  3. Remove from heat; skim off foam. Stir in extract. Ladle hot mixture into 11 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  4. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool. Yield: 11 half-pints.
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.
Originally published as Cherry Almond Preserves in Country Woman July/August 1994, p29

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crcrosby User ID: 2252450 254554
Reviewed Sep. 24, 2016

"This is the best jam recipe ever. It's great over ice cream and pancakes."

MY REVIEW
rllewis7 User ID: 7124309 244695
Reviewed Feb. 29, 2016

"I love the flavor of the cherries with almond extract."

MY REVIEW
cherilin User ID: 1012169 10093
Reviewed Aug. 15, 2013

"This recipe is delicious. I get raves every time I make it. Sometimes I need to add another packet of pectin."

MY REVIEW
annteek49@att.net User ID: 3580718 13868
Reviewed Jan. 31, 2012

"delicious and thick enough to spread"

MY REVIEW
Skeiser User ID: 3628199 8880
Reviewed Aug. 17, 2009

"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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