Blackberry and Bing Cherry Preserves
- Ready In:
- 1hr 30mins
- Ingredients:
- 7
- Yields:
-
12 half-pint jars
ingredients
- 3 lbs fresh blackberries
- 3 lbs fresh bing cherries
- 1⁄4 cup reconstituted lemon juice
- 7 cups sugar
- 2 (1 3/4 ounce) packages dry pectin
- 1 teaspoon butter
- 1 teaspoon almond extract
directions
- Rinse blackberries and cherries.
- Press blackberries through a sieve or a food mill to remove the seeds.
- Stem cherries and remove pits.
- Coarsely chop cherries in a food processor.
- Combine blackberries, chopped cherries, pectin, lemon juice and butter in large stockpot.
- Bring to a boil and cook 1 minute, stirring constantly.
- Add sugar all at once and return to a boil.
- Bring to a boil that cannot be stirred down and boil 1 minute.
- Remove from heat and add almond extract.
- Let sit for 5 minutes stirring every 30 seconds.
- Ladle into sterilized jars using the USDA guidelines for water bath canning leaving a 1/4" headspace.
- Wipe rims and place lids and screw rings on jars.
- Place jars in water bath canner and make sure you have at least 1-2 inches of water covering the jars.
- Place lid on pot and bring to a hard rolling boil (do not remove lid).
- Process in boiling water bath for 10 minutes.
- Turn off heat, remove lid from pot and let sit for 5 minutes.
- Remove jars from pot and set aside to seal and cool.
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Reviews
-
Perfect! This basic recipe is my go to for all berry recipes! I love that it is based on weight of the berries (takes the guesswork out), I easily halve it, and mix whatever I have, blackberries, cherries, blueberries, strawberries, etc in whatever ratio sounds good to me! Every year, for the past 4 years, my jams have been a hit with everyone. Thank you! This is the one recipe I have been looking for - LOVE IT!
RECIPE SUBMITTED BY
Luby Luby Luby
Lafayette, LA
Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.