Chunky Cherry & Peach Preserves

Name: Chunky Cherry & Peach Preserves
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 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

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

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.

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.

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.

Originally published as Cherry peachy jam in Canning & Preserving 2014 Bookazine