Sour Cherry-Almond Conserve
- Makes: 96 servings
- Yield: 6 half-pints
- Prep 40 mins
- Process 10 mins
A sweet and tart mixture, perfect to spread over English muffins or on a sandwich. This recipe comes from the Glass Rooster Cannery cooking school and farm store in Sunbury, Ohio.
pitted tart red cherries, coarsely chopped
1 3/4 -
regular powdered fruit pectin (1/3 cup)
sliced almonds, toasted
- Place cherries, pectin and butter in large 6- to 8-quart pot. Bring to a full rolling boil over high heat, stirring constantly. Add sugar. Return to a full rolling boil and boil for 1 minute, stirring constantly. Remove from heat; add almonds. Ladle hot conserve into clean, hot half-pint jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids. Process filled jars in boiling water canner for 10 minutes (start timing when water returns to boil). Remove jars; cool on wire racks.
(Sour Cherry-Almond Conserve)Servings Per Recipe 96, pro. (g) 0, Niacin (mg) 0, sugar (g) 11, Riboflavin (mg) 0, fiber (g) 0, Folate (µg) 1, Pyridoxine (Vit. B6) (mg) 0, Trans fatty acid (g) 0, sodium (mg) 1, Polyunsaturated fat (g) 0, Cobalamin (Vit. B12) (µg) 0, Monosaturated fat (g) 0, carb. (g) 12, Potassium (mg) 19, sat. fat (g) 0, cal. (kcal) 51, vit. C (mg) 1, Thiamin (mg) 0, Fat, total (g) 0, chol. (mg) 0, vit. A (IU) 104, calcium (mg) 3, iron (mg) 0