Another stunningly different preserve. The word "conserve" usually indicates the presence of citrus fruit.
- Portion size 250 servings
- Credits : © CanadianLiving.com
- 3 cups pitted halved black cherries
- 1 orange
- 8 cups raspberries
- 4 cups granulated sugar
- 2 tablespoons orange liqueur (optional)
Put the cherries in a preserving kettle; cover and place over medium heat. Adjust the heat so that the cherries simmer gently until tender, about 10 minutes. Remove from the heat.
Peel the zest, the thin outer rind, off the orange. Cut enough of it into very fine slivers to make 2 Tbs (30 mL).
Place in a small saucepan, cover with water and bring to a boil over high heat. Lower the heat and simmer 3 minutes. Drain thoroughly, discarding the water. Add the orange slivers to the cherries. Use the rest of the orange for another purpose.
Press the raspberries through a medium sieve or the fine disk of a food mill. Measure out 3 cups (750 mL) of this seedless pulp. Add, with the sugar, to the cherries in the preserving kettle; mix well.
Bring to the boil over medium heat, stirring frequently to prevent sticking. Increase the heat to high and boil vigorously with almost constant stirring until the jam thickens, about 15 to 20 minutes. Remove from the heat, skim and stir for 5 minutes to disperse the fruit throughout the jam. Add the liqueur.
Ladle into hot sterilized jars; seal.