Chunky Cherry & Peach Preserves Recipe

Chunky Cherry & Peach Preserves Recipe
Chunky Cherry & Peach Preserves Recipe photo by Taste of Home
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Chunky Cherry & Peach Preserves Recipe

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Out of all the jams I make, this is my grandmother’s favorite. She anxiously waits for June to come because she knows I’ll always bring home lots of peaches and cherries so I can put up as many batches as I can while the fruit is at its peak. —Amy Seiger, Red Oak, Texas
MAKES:
56 servings
TOTAL TIME:
Prep: 40 min. Process: 10 min.
MAKES:
56 servings
TOTAL TIME:
Prep: 40 min. Process: 10 min.

Ingredients

  • 4 cups chopped peeled fresh peaches (about 7 medium)
  • 4 cups chopped pitted fresh tart cherries (about 2 pounds)
  • 2 tablespoons lemon juice
  • 1 package (1-3/4 ounces) pectin for lower sugar recipes
  • 3 cups sugar
  • 1/4 teaspoon almond extract

Directions

In a Dutch oven, combine peaches, cherries and lemon juice; stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. Stir in extract.
Remove from heat; skim off foam. Ladle hot mixture into seven 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: 7 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 Chunky Cherry & Peach Preserves in Canning & Preserving 2014 Bookazine 2014, p16

Nutritional Facts

2 tablespoons: 53 calories, 0 fat (0 saturated fat), 0 cholesterol, 10mg sodium, 13g carbohydrate (13g sugars, 0 fiber), 0 protein. Diabetic Exchanges: 1 starch.

  • 4 cups chopped peeled fresh peaches (about 7 medium)
  • 4 cups chopped pitted fresh tart cherries (about 2 pounds)
  • 2 tablespoons lemon juice
  • 1 package (1-3/4 ounces) pectin for lower sugar recipes
  • 3 cups sugar
  • 1/4 teaspoon almond extract
  1. In a Dutch oven, combine peaches, cherries and lemon juice; stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. Stir in extract.
  2. Remove from heat; skim off foam. Ladle hot mixture into seven 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.
  3. 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: 7 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 Chunky Cherry & Peach Preserves in Canning & Preserving 2014 Bookazine 2014, p16

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