Cherry Almond Preserves: The Best Cherry Almond Preserves Recipe from Cook'n

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	Cherry Almond Preserves

Serves: 176

Print this Recipe

Yield: 11 half-pints

Connie Lawrence, Hamilton, Montana

   8 cups pitted sour cherries (about 4 pounds)
   1-1/2 cups water
   10 cups sugar
   2 (3-ounce) pouches liquid fruit pectin
   1 teaspoon almond extract

In a large kettle, bring the cherries and water to a boil; boil for 15 minutes. Add sugar and bring to a full rolling boil, stirring constantly. Boil for 4 minutes. Stir in pectin; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; stir in extract. Skim off foam. Pour hot mixture into hot jars, leaving 1/4-in. headspace. Adjust caps. Process 15 minutes in a boiling-water bath.

© Copyright Reiman Publications, 1993-1997

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