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.

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Ingredients

Directions

  • 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.

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Nutrition Facts

51 calories; 0 g total fat; 0 mg cholesterol; 1 mg sodium. 12 g carbohydrates; 0 g protein;

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