The new blog design is almost complete! How are you guys liking it?? There are still a few more things being worked out, but I am super excited to share it with you all! I am also excited to share this recipe with you! I’ve been enjoying it for a couple of weeks now, originally because I had some cherries that HAD to be used, but then because I fell absolutely in love with it! It was amazing smeared on some homemade bread with a little cream cheese, my idea of a perfect breakfast. This is a great way to savor summer through the fall, the little hint of lemon and almond are so fresh and bright. Run out and grab some cherries while they are on sale, you won’t regret it! Enjoy!
Sweet Cherry Preserves (Print Me)
4 cups washed, pitted cherries
Juice & zest of 1 large lemon
~1/2 cup white sugar (I used a little less than 1/2 cup of each)
~1/2 cup brown sugar
1-2 teaspoons almond extract or amaretto (optional)
Chop about 1/2 of the cherries into rough pieces, leaving the others whole. Add all the cherries to a medium pot along with the lemon juice and zest. Cook over medium heat, until they start bubbling, then continue to cook while stirring occasionally for about 20-25 minutes. Make sure you stir especially towards the end so the juice does not burn. As they are cooking, use a spoon to smash the whole cherries to release the juice and flatten them.
After the cherries are fully cooked, add the sugars, stirring until dissolved, then continue to cook over medium-high heat for another 5-7 minutes (again, be sure to stir, so the sugar and cherries don’t burn). After cooking, the juice should have started to ‘gel’ a bit and thicken so that it starts to coat the back of your spoon or ladle. Remove the preserves from heat when done, then let the preserves cool slightly then stir in the almond extract/amaretto if using. Once cooled, transfer preserves to jars or tupperwear and refridgerate. They will keep refrigerated for several months.
Source: The Cilantropist