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Black Forest Preserves

Source of Recipe


From "Ball Complete Book of Home Preserving"



List of Ingredients



• 6½ cups granulated sugar
  
• 1/3 cup sifted unsweetened cocoa powder
  
• 3 cups firmly packed coarsely chopped, pitted sweet black cherries
  
• ½ cup lemon juice
  
• 2 pouces (3 ounces each) liquid pectin
  
• 4 Tbsp amaretto liqueur
  






Instructions



1. Prepare canner, jars, and lids.
   
   
2. In a small bowl, combine sugar and cocoa powder. Stir well and set aside.
   
   
3. In a large, deep stainless-steel saucepan, combine cherries and lemon juice. Stir in reserved cocoa mixture. Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down. Stir in pectin. Boil hard, stirring constantly, for 1 minute. Stir in amaretto liqueur. Remove from heat and skim off foam.
   
   
4. Ladle hot preserves into hot jars, leaving ¼ inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot preserves. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
   
   
5. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Wait 5 minutes, then remove jars, cool, and store.
   
   Makes about 7 (8-ounce) jars.