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Print this Recipe    Cherry Preserves

Whole Cherry Preserves

2 pounds cherries, Bing or Lambert
3 1/2 cups sugar
2 cups water
1 piece star anise
2 tablespoons honey

Pick through cherries and remove blemished cherries and remove
pits. Put sugar in a large heavy bottom non aluminum pot. Let
stand, stirring occasionally until the sugar dissolves, 5 or 10
minutes. Add the star anise and simmer over low heat, stirring
from time to time, for 15 minutes. Remove the star anise and stir
in the pitted cherries and the honey. Raise the heat and bring to
a boil. Reduce heat to low and simmer about 1 3/4 hours, increasing
the heat to medium low after about 1 1/2 hours. Be careful the
preserves do not scorch.

Meanwhile wash 4 pint jars or 8 half pint jars. Keep hot until
needed. Prepare lids as manufacturer directs.

After the first 45 minutes of cooking the preserves begin to set
for the gel point with a thermometer. You're there when the
thermometer reads:

220 degrees at sea level to 1,000feet
218 degrees at 1,000 feet
216 degrees at 2,000 feet
214 degrees at 3,000 feet
212 degrees at 4,000 feet
211 degrees at 5,000 feet
209 degrees at 6,000 feet
207 degrees at 7,000 feet
205 degrees at 8,000 feet

Ladle the hot preserves into 1 hot jar at a time leaveing 1/4 inch
heat space. Wipe jar rim with a clean, damp cloth. Attach lid .
Fill and close remaining jars. Process pints or half pints in a
boiling water canner for 10 minutes (15 minutes at 1,000 feet to
6,000 feet; 20 minutes above 6,000 feet).


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Cherry Preserves, June 25, 2004 - 06:41 PM
Reviewer: Anonymous from California, USA
This is a really good recipe... very tasty!

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