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Cherry Almond Preserves Recipe
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Cherry Almond Preserves Recipe

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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.
TOTAL TIME: Prep: 30 min. Process: 10 min.
MAKES:88 servings
TOTAL TIME: Prep: 30 min. Process: 10 min.
MAKES: 88 servings

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

Nutritional Facts

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

Directions

  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


Reviews for Cherry Almond Preserves

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(6)
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MY REVIEW
crcrosby 254554
Reviewed Sep. 24, 2016

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

MY REVIEW
rllewis7 244695
Reviewed Feb. 29, 2016

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

MY REVIEW
cherilin 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 13868
Reviewed Jan. 31, 2012

"delicious and thick enough to spread"

MY REVIEW
Skeiser 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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