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Double Cherry Conserve

Source of Recipe


Adapted from a recipe from "Fine Preserving"






List of Ingredients



• 2 oranges
  
• 3-1/2 cups pitted unsweetened sour cherries (about 2-1/2 lbs before pitting)
  
• 4 cups sugar
  
• 1/4 lb. dried tart cherries
  






Instructions



1. Peel off outer skin of one orange very thin, taking just the orange part and leaving the white. Cut this into threads and cook in a little water until it is tender. Meanwhile, chop the fruity pulp of both oranges. Discard the white pith.
   
   
2. Add sugar to sour cherries and boil for 15 minutes. Add orange threads and chopped pulp, along with dried cherries, to the pot. Cook for 30 to 40 minutes or until thickened. Test on a cold plate for a drop to stand up in a little globule.
   
   
3. Pour jam into jars. Clean rims with damp cloth, run a knife around the inside edge of jar, and cap. Process jars for 15 minutes in boiling-water bath.
   
   Makes 4 to 6 cups.
   Aging 1 month is recommended.