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


Ingredient Checklist


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.


Nutrition Facts

51 calories; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 1 mg sodium. 19 mg potassium; 12 g carbohydrates; 0 g fiber; 11 g sugar; 0 g protein; 0 g trans fatty acid; 104 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 1 mcg folate; 0 mcg vitamin b12; 3 mg calcium; 0 mg iron;