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.

Source: Midwest Living

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Recipe Summary

prep:
40 mins
process:
10 mins
Servings:
96
Yield:
6 half-pints
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; total fatg; saturated fatg; polyunsaturated fatg; monounsaturated fatg; cholesterolmg; sodium 1mg; potassium 19mg; carbohydrates 12g; fiberg; sugar 11g; proteing; trans fatty acidg; vitamin a 104IU; vitamin c 1mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 1mcg; vitamin b12mcg; calcium 3mg; ironmg.

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