black forest macaroon conserve
(1 RATING)
This is another recipe I found on freshpreserving.com As soon as I get to make this I will add pictures.
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prep time
cook time
method
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yield
Ingredients
- 4 cups sugar
- 1/3 cup cocoa powder
- 3 1/2 cups sweet cherries, coarsely chopped, pitted (fresh or frozen)
- 2 tablespoons lemon juice
- 2 packages 3-oz ball realfruit liquid pectin
- 1/3 cup unsweetened flaked coconut
- 4 tablespoons kirsh or cherry brandy
- SPECIAL EQUIPMENT
- 7 (8 oz) jars (1/2 pint) glass preserving jars w/ lids and bands
How To Make black forest macaroon conserve
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Step 1PREPARE boiling water canner(or large pot). Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
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Step 2COMBINE sugar and cocoa powder in a medium bowl. Set aside. Combine cherries, lemon juice and cocoa mixture in a large saucepan. Bring to a full rolling bowl that cannot be stirred down, stirring constantly. Stir in pectin. Boil hard for 1 minute, stirring constantly. Remove from heat and add coconut and Kirsh, stirring well. Skim foam if necessary.
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Step 3LADLE hot conserve into hot jars leaving 1/4 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
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Step 4PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
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Keyword:
#coconut
Keyword:
#canning
Keyword:
#black
Keyword:
#cherries
Keyword:
#Forest
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