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Black Forest Cherry Preserves Recipe

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This recipe for Black Forest Cherry Preserves, by , is from The Kropf-Higgins Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Judy Elaine Kropf

Category:
Category:

Ingredients:  
Ingredients:  
6.5 cups sugar
1/3 cup Cocoa
4 cups sweet cherries
1/2 cup lemon juice
1/2 tsp butter
2 pouches liquid pectin
1/4 cup Amaretto liqueur or 1/2 teaspoon almond extract

Directions:
Directions:
1. Start by sterilizing jars & lids. Wash and put jars in canner bring to a boil and boil for at least 10 minutes. Sterilize lids in gently boiling water.
2. prepare cherries remove stems and pit, coarsely chop.
3. Whisk sugar and cocoa together, mixing it good use the same pot you will cook it in. Add cherries and lemon juice, stir until combined. Add 1/2 teaspoon butter to reduce foaming. Bring to a full rolling boil over high heat, stirring constantly. Add pectin and return to full rolling boil. Boil hard for 1 minute. Remove from heat, add Amaretto & stir, skim any foam from the surface with metal spoon.
4. Ladle hot jam into hot sterilized jars leaving 1/4 headspace. Wipe rims of the jars, cover with lids and screw bands on until just barely tight. Place jars on rack in pot and cover completely with boiling water. Cover pot, boil over high heat for 15 minutes. Remove from pot and allow them to rest undisturbed on countertop for 12 to 24 hours (do not dry jars). Check seal and band to ensure they sealed properly.

Personal Notes:
Personal Notes:
batch 1 with liqueur = 715 cal/half pint jar or 45 cal/T
2 with almond extract=688cal/jar or 43 cal/T

 

 

 

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