Black Cherry Preserves

comments (1) July 29th, 2008

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Click To Enlarge Photo: Boyd Hagen

3 cups pitted sweet black cherries
1-1/4 cup granulated sugar
1 large tart apple, peeled, cored, and cut into 1/2-in. dice
2 Tbs. lemon juice
1/4 tsp. pure almond extract

Makes 1 pint

In a medium bowl toss together the cherries and 1 cup of the sugar and allow to macerate for 1 hour. Stir occasionally.

In a large skillet over moderately low heat, combine the apple, the rest of the sugar, and the lemon juice, and cook, stirring constantly, until the apple pieces are very soft and translucent, about 10 min. Turn the heat to moderately high and add the cherries with any accumulated juices. Continue cooking and stirring for about 15 min. The mixture should become very bubbly.

Turn off the heat and put a tablespoon of the preserves in a saucer, and place the saucer in the freezer for 5 min. Draw your finger through the juice. If the surface wrinkles, cooking is complete; if not, continue cooking for a few minutes more.

Stir in the almond extract and pour the preserves into a pint jar. Cool to room temperature, cover, and refrigerate. The preserves will keep up to a month.

Recipe by Edon Waycott
October 1997
from issue #11

posted in: dessert

Comments (1)

ericrooster writes: Great way to preserve berries
Posted: 1:59 am on November 3rd
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