Dark Cherry-Almond Conserve

Recipe Ingredients

3 cups	187g / 6.6oz	Coarsely-chopped pitted Bing cherries - - (abt 1 1/2 lbs)
1/2 cup	118ml	Fresh lemon juice
1/2 cup	31g / 1.1oz	Tart dried cherries
1/4 cup	59ml	Water
1/4 teaspoon	1.3ml	Ground allspice
1		Box pectin
4 cups	792g / 27oz	Sugar
1/2 teaspoon	2.5ml	Almond extract
1/4 cup	23g / 0.8oz	Lightly-toasted sliced almonds

Recipe Instructions

Place Bing cherries, lemon juice, dried cherries, water and allspice in 6- to 8-quart, heavy-bottom saucepan. Stir in pectin. Place over high heat and bring to full rolling boil (a boil you can't stir down), stirring constantly to prevent scorching. If mixture starts to scorch, reduce heat a bit.

Stir in sugar and, as soon as full rolling boil returns, start timing and cook 4 minutes. Immediately stir in extract and toasted almonds. Remove from heat.

Fill and seal jars. Process jars in boiling water bath 10 minutes. With this method, jam will keep up to 1 year stored at room temperature.

This recipe yields 8 half-pints.

Source:
Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/

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