Dark Cherry Almond Conserve

We are thrilled that Chef Kathy Casey has shared her conserve recipe with us!

Dark Cherry Almond Conserve
Makes 8 half-pints

3 cups coarsely chopped, pitted Bing cherries, about 1 1/2 pounds
1/2 cup fresh lemon juice
1/2 cup tart dried cherries
1/4 cup water
1/4 teaspoon ground allspice
1 box MCP pectin
4 cups of sugar
1/2 teaspoon almond extract
1/2 cup lightly toasted sliced almonds

Place Bing cherries, lemon juice, dried cherries, water, and allspice in a 6- to 8-quart heavy-bottom saucepot. Add the pectin and stir in.

Place over high heat and bring to a FULL ROLLING BOIL (a boil you can’t stir down), stirring constantly to prevent scorching. (If the mixture starts to scorch, turn down the heat a bit.) Stir in the sugar and, as soon as the full rolling boil takes place again, start timing and cook the jam for 4 minutes, then immediately stir in the extract and toasted almonds.

Remove from heat and fill jars as above. Process jars in a boiling water bath for 10 minutes (with this method jam will keep for up to 1 year stored at room temperature), or cool and refrigerate jam for up to 3 months.

Copyright 2009 by Kathy Casey.