Bc Cherry And Raspberry Preserves Food

BLACKBERRY AND BING CHERRY PRESERVES

Steps:

• 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.

CHERRY-RASPBERRY JAM

Steps:

• In a Dutch oven, combine cherries and raspberries; stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into eight hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

B.C. CHERRY AND RASPBERRY PRESERVES

Steps:

• Stem and pit the cherries; you should have 4 cups.
• In a large bowl, stir together the cherries, raspberries and sugar.
• Let stand at room temperature, stirring occasionally, for 2 hours.
• Pour the fruit into a wide, shallow, nonreactive saucepan and stir in the lemon juice. Cook over moderate heat, stirring occasionally, for 30 to 40 minutes until the mixture looks thickened and glazed.
• Remove a table-spoon of the preserves to a small saucer and chill in the freezer for 5 minutes.
• Run your finger through the mixture; if it wrinkles, it is ready to jar.
• If it is not ready, continue cooking for 5 more minutes and repeat the test. Sterilize four 8-ounce canning jars by washing and rinsing them in the dishwasher without detergent; keep them warm in a 250 degrees F oven.
• Pour boiling water over the jar lids to soften the rubber seals.
• Ladle the hot preserves to within 1/2 inch of the rims of the jars.
• Wipe the rims and seal with the hot lids and metal bands.
• Let cool to room temperature, then refrigerate for several weeks.
• Or, to store longer, process in a water bath.