This recipe was clipped from a magazine and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.
SOUR CHERRY CONSERVE
Makes 8 half pints
3 pounds sour cherries, stemmed and pitted (3 cups)
1 can (about 9 ounces) crushed pineapple
1/2 cup raisins
7 cups sugar
1 bottle (6 ounces) liquid fruit pectin
1 cup coarsely chopped walnuts
- Combine sour cherries, crushed pineapple, raisins and sugar in a large kettle.
- Bring quickly to a full rolling boil, stirring constantly; then boil hard for 1 minute.
- Remove from heat; stir in liquid fruit pectin. Mix well; skim off foam. Add walnuts.
- Stir and skim for 7 minutes to cool and prevent floating fruit. Ladle into hot sterilized jars or glasses; seal, following manufacturer’s directions. Label and date.
Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.
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