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Cherry Pie Preserves

Source of Recipe


From "Blue Ribbon Canning" by Linda J. Amendt



List of Ingredients



• 5 cups pitted small sour pie cherries (about 2 pounds)
  
• 4 cups granulated sugar
  
• 1/3 cup light corn syrup
  
• 1/2 tsp unsalted butter (optional)
  
• 1 pouch (3 ounces) liquid pectin
  
• 1 tsp pure almond extract
  






Instructions



1. In an 8-quart stainless steel stockpot, layer the cherries, 2 cups of the sugar, and the corn syrup. Let stand for 20 minutes.
   
   
2. Cook the mixture over medium-low heat, stirring frequently, until the sugar is mostly dissolved. Stir in the remaining 2 cups sugar and the butter, if using, then continue to heat, stirring until the sugar is completely dissolved.
   
   
3. Increase the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly. Stir in the pectin. Return the mixture to a full rolling boil, stirring constantly. Boil for 1 minute, stirring constantly. Remove the pot from the heat and skim off any foam. Stir in the almond extract. Let the preserves cool in the pot for 5 minutes, stirring occasionally.
   
   
4. Ladle the preserves into hot jars, leaving 1/4-inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
   
   
5. Process 4-ounce, 8-ounce, and pint jars in a water bath canner for 10 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.
   
   Makes about 5 (8-ounce) jars.
   
   






Final Comments


If you are using sweet cherries, simply add 2 tablespoons freshly squeezed lemon juice and increase the corn syrup to 1/2 cup.