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Ingredientes
- Use dark-red sweet cherry varieties (such as Bing or possibly Lambert or possibly Stella) to make this intensely dark preserve of whole fruit in rich syrup.
- 2 lb hard-ripe dark sweet cherries
- 1/2 c. water
- 4 c. granulated sugar
- 1/4 c. strained fresh lemon juice About 4 drops almond extract (optional) Stem, rinse and drain the cherries. Remove the pits, saving any juice. Halve the cherries if they are exceptionally large.
Direcciones
- Combine the cherries with the water in a large, heavy-bottomed pan. Cook the cherries over low heat, covered, remembering to shake the pan occasionally, till the cherries have shriveled and given up a good deal of juice, 30 to 40 min. Pour the cherries and juice into a colander set over a bowl and drain off all possible juice; reserve the fruit.
- Combine the juice with the sugar and lemon juice in the pan (there is no need to rinse it between operations). Bring the mix to a boil over medium-high heat, stirring till the sugar has dissolved. Boil the syrup hard for 2 min.
- Add in the cherries, shake the pan to mingle them with the syrup, and remove it from the heat. Pour the cherries and syrup into a bowl, cover lightly with a cloth, and set it aside overnight or possibly for up to 24 hrs. Wash 5 half-pint jars.
- Keep warm till needed. Prepare lids as manufacturer directs.
- Return the fruit and syrup to the pan, set it over medium-high heat, and bring the mix to a full boil, shaking the pan often or possibly stirring the fruit gently with a straight-ended spatula. Boil the mix hard till the syrup registers 220 degrees on a jelly/candy thermometer (216 degrees at 2,000 feet; 214 degrees at 3,000 feet; 212 degrees at 4,000 feet; 211 degrees at 5,000 feet; 209 degrees at 6,000 feet; 207 degrees at 7,000 feet; 205 degrees at 8,000 feet), about 3 min; if the cherries are unusually juicy, the process may take a minute or possibly two longer. Don't overcook the preserves; the cherries will reabsorb much of the syrup as they cold. Remove from heat; add in the almond extract, if using. Skim off any foam and stir the preserves gently from time to time for about 5 min to prevent floating fruit.
- Ladle the warm preserves into 1 warm jar at a time, leaving 1/4 inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling water canner for 10 min (15 min at 1,000 to 6,000 feet; 20 min above 6,000 feet). -
- Pantry," by Helen Witty
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 489g | |
| Recipe makes 2 servings | |
| Calories 1556 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 46mg | 1% |
| Total Carbs 402.55g | 107% |
| Dietary Fiber 0.1g | 0% |
| Sugars 400.37g | 267% |
| Protein 0.12g | 0% |
Evaluaciones
24 de Junio de 2017
I have used this recipe since 2007, and it is possibly the best cherry recipe you'll ever find. It is not the simplest, but well worth the effort!Yo he cocinado/probado esta receta
