Blackberry and Bing Cherry Preserves |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 4 |
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It was so hard for me to decide if I preferred blackberry or cherry preserves so I combined the two and came up with an absolutely delicious combination. This is scrumptious served over vanilla ice cream and topped with crumbled baked pie crust. Ingredients:
3 lbs fresh blackberries |
3 lbs fresh bing cherries |
1/4 cup reconstituted lemon juice |
7 cups sugar |
2 (1 3/4 ounce) packages dry pectin |
1 teaspoon butter |
1 teaspoon almond extract |
Directions:
1. Rinse blackberries and cherries.
2. Press blackberries through a sieve or a food mill to remove the seeds.
3. Stem cherries and remove pits.
4. Coarsely chop cherries in a food processor.
5. Combine blackberries, chopped cherries, pectin, lemon juice and butter in large stockpot.
6. Bring to a boil and cook 1 minute, stirring constantly.
7. Add sugar all at once and return to a boil.
8. Bring to a boil that cannot be stirred down and boil 1 minute.
9. Remove from heat and add almond extract.
10. Let sit for 5 minutes stirring every 30 seconds.
11. Ladle into sterilized jars using the USDA guidelines for water bath canning leaving a 1/4 headspace.
12. Wipe rims and place lids and screw rings on jars.
13. Place jars in water bath canner and make sure you have at least 1-2 inches of water covering the jars.
14. Place lid on pot and bring to a hard rolling boil (do not remove lid).
15. Process in boiling water bath for 10 minutes.
16. Turn off heat, remove lid from pot and let sit for 5 minutes.
17. Remove jars from pot and set aside to seal and cool.
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