We are thrilled that Chef Kathy Casey has shared her conserve recipe with us!
Dark Cherry Almond Conserve
Makes 8 half-pints
3 cups coarsely chopped, pitted Bing cherries, about 1 1/2 pounds
1/2 cup fresh lemon juice
1/2 cup tart dried cherries
1/4 cup water
1/4 teaspoon ground allspice
1 box MCP pectin
4 cups sugar
1/2 teaspoon almond extract
1/2 cup lightly toasted sliced almonds
Place Bing cherries, lemon juice, dried cherries, water and allspice in a 6- to 8-quart heavy-bottom saucepot. Add the pectin and stir in.
Place over high heat and bring to a FULL ROLLING BOIL (a boil you can’t stir down), stirring constantly to prevent scorching. (If mixture starts to scorch, turn down heat a bit.) Stir in the sugar and, as soon as the full rolling boil takes place again, start timing and cook jam for 4 minutes, then immediately stir in the extract and toasted almonds.
Remove from heat and fill jars as above. Process jars in boiling water bath for 10 minutes (with this method jam will keep for up to 1 year stored at room temperature), or cool and refrigerate jam for up to 3 months.
Copyright 2009 by Kathy Casey.
[...] DARK CHERRY ALMOND CONSERVE [...]
1 box of pectin? is that poweder or liquid, and ounces? This looks great and would like to try it out
Carolann: Hi! The recipe calls for 1 box of “MCP Pectin.” I looked it up on Amazon, here’s what it is: http://www.amazon.com/Premium-Fruit-Pectin-2-Ounce-Boxes/dp/B001EQ4DQQ/ref=sr_1_1?ie=UTF8&s=grocery&qid=1309148850&sr=1-1