Tuesday, June 20, 2017

Bing Cherry Amaretto Preserves

Cherry season is one of my favorite times of the year because I absolutely LOVE cherries! I’d received a nice big bag of Bing cherries, courtesy of Melissa's Produce and, seriously, could have eaten the entire thing until I made myself sick, that's how much I love them. Instead, I started thinking about my grandmother, remembering her climbing up into the cherry tree that grew in her backyard, alongside an apple and peach. When I think back on those moments, it makes me realize, now more than it ever did back then, just how truly amazing she was. Not quite five feet tall, and rounder than she should have been, she would climb up into the cherry tree -- wearing a housedress no less -- gathering cherries in her apron to use in making preserves. Aha! I thought to myself, that's what I'll do; I'll make some cherry preserves.

My grandmother used to use an equal amount of fruit to sugar, but these cherries are so sweet that I thought that would be too much, so I cut back on the sugar. I also got to thinking about how cherries are often paired with almond flavoring, so in addition to a little hint of almond flavoring I decided to add a bigger hint of Amaretto Liqueur. Boy, is this good.
 Bing Cherry Amaretto Preserves

5 cups stemmed and pitted Bing cherries (I used
2 tablespoons fresh lemon juice
1 box of Sure Gel fruit pectin
4 cups sugar
1/4 teaspoon almond extract
1/4 cup Amaretto

If you plan on storing your preserves, have your jars warm and sterilized, and your boiling water canner ready.

Into a 6- to 8-quart saucepan, place cherries, lemon juice, and pectin. Stir together to combine. Bring mixture to a full rolling boil, i.e., a boil that doesn't stop bubbling when stirred, over high heat, stirring constantly. Stir in sugar and almond extract. Return to a full rolling boil, and boil exactly 1 minute stirring constantly. Remove from heat and stir in Amaretto. Skim off any foam that may have gathered on top with a metal spoon.

Ladle into prepared jars, wipe rims and threads, place lids on and screw them down tightly. If you plan on processing the preserves, be sure to do so for at least 10 minutes.

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thepaintedapron.com said...


Linda said...

Yum Pattie - what I'd give for one of those biscuits of yours slathered in butter and preserves.
Oh those things we took for granted about our grandparents. Nowadays she would have to wear a helmet, spike shoes, and attach herself to tree climbing tethers to pick those cherries. ;) Was it a sweet cherry or pie cherry tree? I had to leave behind a Montmorency cherry tree when we moved from Oklahoma, and I am determined to plant one here on our acreage. Just have to find a pie cherry tree that is OK for zone 8!
I recently purchased a Ball Freshtech Electric Waterbath Canner/Multicooker, in optimistic anticipation of future produce. I haven't tried it yet but am looking forward to trying your recipe!

judee said...

I think the art of making lip smacking preserves has been forgotten by most. It is true that our grandmothers made all kinds of goodies. My mother in law is 92 and she still surprises us with homemade strawberry preserves on occasion. Your preserves look so good- enjoy them!!

Marigene said...

Oh my, that sounds delicious! Cherries and almond flavoring is such a great combination. How cute about your grandmother!

Mary@mydogsmygardenandmary said...

I also love cherry's and could eat them until they make me sick.

Thanks for this wonderful recipe. I am going to make a Olla-Podrida cook book. I have so many of your wonderful ones.

Enjoy your up and coming weekend. Hows the porch coming along?


Miz Helen said...

I just pinned your awesome preserves! Thanks so much for sharing with us at Full Plate Thursday. Have a great week and come back soon!
Miz Helen