This luscious preserve shouldn’t be limited to toast or PB&J sandwiches. Serve it over pancakes or French toast, or use it as a cake or crepe filling.
- 3 cups halved, pitted red tart cherries 1 cup blueberries
- 4 1/2 cups granulated sugar 2 Tbsp. lemon juice
- 1 pouch (3 oz.) liquid pectin 2 Tbsp. Kirsch or cherry brandy (optional)
- In a large stainless steel saucepan, combine cherries, blueberries, sugar and lemon juice. Stir to coat apples thoroughly. Stir to mix well. Let stand at room temperature for 20 minutes.
- Meanwhile, prepare canner, lids and jars.
- Over high heat, stirring constantly, bring fruit mixture to a full rolling boil that cannot be stirred down. Stir in pectin. Boil hard, stirring constantly, for 1 minute. Stir in Kirsch, if using. Remove from heat and skim off foam.
- Ladle hot preserves into hot jars, leaving 1/4” headspace. Remove air bubbles, adjust headspace, if necessary, by adding hot preserves. Wipe rim, center lid on jar, screw on band finger-tight. Place jars in canner, covering completely with water at least 1” deep. Bring to a boil and process for 10 minutes. Remove canner lid; wait 5 minutes, then remove jars, cool and store. Makes about five 8-oz. jars. (From Ball Complete Book of Home Preserving, edited by Judi Kingry & Lauren Devine, Robert Rose Pub., 2012; pg. 76).
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