Recipe: Black Cherry Preserves

BLACK CHERRY PRESERVES

"Use dark-red sweet cherry varieties (such as Bing or Lambert or Stella) to make this intensely dark preserve of whole fruit in rich syrup."

2 pounds firm-ripe dark sweet cherries
1/2 cup water
4 cups granulated sugar
1/4 cup strained fresh lemon juice
About 4 drops almond extract (optional)

Stem, rinse and drain the cherries. Remove the pits, saving any juice. Halve the cherries if they are exceptionally large.

Combine the cherries with the water in a large, heavy-bottomed pan. Cook the cherries over low heat, covered, remembering to shake the pan occasionally, until the cherries have shriveled and given up a good deal of juice, 30 to 40 minutes.

Pour the cherries and juice into a colander set over a bowl and drain off all possible juice; reserve the fruit.

Combine the juice with the sugar and lemon juice in the pan (there is no need to rinse it between operations). Bring the mixture to a boil over medium-high heat, stirring until the sugar has dissolved. Boil the syrup hard for 2 minutes. Add the cherries, shake the pan to mingle them with the syrup, and remove it from the heat.

Pour the cherries and syrup into a bowl, cover lightly with a cloth, and set it aside overnight or for up to 24 hours.

WHEN READY TO PROCESS:
Wash 5 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs.

Return the fruit and syrup to the pan, set it over medium-high heat, and bring the mixture to a full boil, shaking the pan often or stirring the fruit gently with a straight-ended spatula. Boil the mixture hard until the syrup registers 220 degrees on a jelly/candy thermometer (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), about 3 minutes; if the cherries are unusually juicy, the process may take a minute or two longer. Do not overcook the preserves; the cherries will reabsorb much of the syrup as they cool. Remove from heat; add the almond extract, if using. Skim off any foam and stir the preserves gently from time to time for about 5 minutes to prevent floating fruit.

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

Makes about 5 half-pints
Adapted from source: Fancy Pantry by Helen Witty