In JennieÕs Kitchen
meals made easier, one
recipe at a timeª
Cherry Conserves
makes 2 cups
Delicate fruits like
apricots and strawberries surrender their juices in just 2 to 3 hours. Cherries
are more stubborn, so this recipe is a good two-part project. Set the bowl up
with the cherries to macerate before going to bed, and you'll be ready to
finish the recipe when you wake up.
2 cups (9 1/2 ounces/269
grams) cherries, pitted
1/2 cup (4 ounces/100 grams)
natural cane sugar
Two pieces (19 grams) of
orange rind, each 3 1/2 inches long
1/4 teaspoon almond extract
Slice the cherries in half
and add them to 2-quart pot. Sprinkle the sugar on top, then add the orange
rind and extract. Stir with a spoon until the fruit is well-coated with the
sugar.
Cover the bowl with a flat
dish or piece of plastic wrap and let sit for 6 to 8 hours, until the cherries have
slightly broken down and released their juices. Bring the mixture to a boil
over medium heat, and cook for 2 minutes. Using a slotted spoon, transfer the
cherries to clean, sterilized glass canning jars.
Reduce the heat to a steady
simmer, with bubbles popping gently to the surface. Cook until the juices
reduce into a thick syrup, 5 to 10 minutes depending on how much juice the
cherries released. Evenly spoon the syrup over the cherries in the jars. Cover
the jars with clean, sterilized lids and screw on the rings. Process them in a
hot water bath for 10 minutes for long-term storage, or let them cool and store
in the fridge for up to one month.
Questions about this recipe?
Email
me.