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Cherry and Brazil Nut Conserve




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Cherry and Brazil Nut Conserve
Recipe #267884 | 40 min | 15 min prep | add private note
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By: Molly53
Nov 26, 2007

Cooking time approximate. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
10 6-ounce jars (change servings and units)

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Ingredients
4 cups sour cherries, pitted
1/4 cup water
7 cups sugar
1 cup brazil nut, peeled and thinly sliced
1 cup pectin
Directions
1Place cherries in a large kettle and add water.
2Stir until mixture boils.
3Cover and simmer 15 minutes.
4Add sugar and mix well.
5heat rapidly to boiling; add Brazil nuts and boil for 3 minutes, stirring constantly.
6Remove from heat; stir in pectin.
7Cook three minutes.
8Skim, stir well, put into hot jelly glasses and seal.