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Cherry Almond Preserves

 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 McCormick® Pure 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
  • 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.
Nutritional Facts: 1 serving (2 tablespoons) equals 106 calories, trace fat (trace saturated fat), 0 cholesterol, 2 mg sodium,

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Cherry Almond Preserves (continued)

Nutritional Facts: 27 g carbohydrate, trace fiber, trace protein.