I’d never had cherry conserves before this recipe. Now, I’m in love. I wish I had a picture of it’s beauty but the security guards at the airport gate confiscated it- apparently they are considered a liquid. I just thought they were lovely and a nice gift for family. Instead they graced the bottom of a dumpster. So sad!
Our family did eat a couple pints first. My favorite use was in plain, homemade yogurt. It was also delicious on roast pork.
Black Cherry Conserve
4 c. sweet cherries
2 Med navel oranges, peeled, seeded, and chopped (½ c. juice and pieces)
½ c. honey
½ c lemon juice
2 T grated orange zest
¾ t. ground cinnamon
6 whole cloves
In a large enamel or stainless steel saucepan, combine the cherries, oranges, oney, lemon juice, rind and cinnamon. Put the cloves into a cheesecloth bag and add to the saucepan. Bring to a boil, then turn down and simmer for 20 minutes. Bring back to boil for 4 or 5 minutes, until thickened.
To can: Pour into hot scalded half-pint jars, leaving ¼ inch headspace. Seal and process for 15 (25 in Utah) minutes in a boiling water bath.