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Chunky Cherry & Peach Preserves

Out of all the jams I make, this is my grandmother’s favorite. She anxiously waits for late June to come because she knows I’ll put up as many batches as I can while peaches and cherries are at their peak. —Amy Seiger, McLoud, Oklahoma
  • Total Time
    Prep: 40 min. Process: 10 min.
  • Makes
    7 half-pints

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.
Nutrition 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.

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