Raspberry and Cherry Preserves
Source of Recipe
"Summer Fruit A Country Garden cookbook" by Edon Waycott
Recipe Introduction
The raspberries in the preserve retain their seedy crunch and tartness while the cherries impart smoothness and keep their shape.
Makes four 8-ounce jars.
2 pounds sweet cherries
8 cups raspberries
3 1/2 cups granulated sugar
2 tablespoons fresh lemon juice
Stem and pit cherries; you should have 4 cups. In a large bowl stir together 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 tablespoon of the preserves to a small saucer
and chill in the freezer for 5 minutes. Run your fingers through the mixture; if it wrinkles it is ready to jar if not 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-degree oven. Pour boiling water over the jar lids to soften the rubber seals.
Ladle the hot preserves to within 1/2 inch of the rim 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.
Per tablespoon: 57 calories; 0 g fat (0 g saturated fat; 0 percent calories from fat); 14.5 g carbohydrates; 0 mg cholesterol; 1 mg sodium.
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