Cherry Almond Preserves
Total TimePrep: 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 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.
Editor's NoteThe 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.
Nutrition Facts2 tablespoons: 106 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 27g carbohydrate (26g sugars, 0 fiber), 0 protein.
Sep 24, 2016
This is the best jam recipe ever. It's great over ice cream and pancakes.
Feb 29, 2016
I love the flavor of the cherries with almond extract.
Aug 15, 2013
This recipe is delicious. I get raves every time I make it. Sometimes I need to add another packet of pectin.
Jan 31, 2012
delicious and thick enough to spread
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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