Cherry Almond Preserves
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—
88 ServingsPrep: 30 min. Process: 10 min.
- 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
- 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
- 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.
Nutritional Facts: 1 serving (2 tablespoons) equals 106 calories, trace fat (trace saturated fat), 0 cholesterol, 2 mg sodium,