2015 Michigan Cherry Recipes #5 – Raspberry-Cherry Preserves

Although raspberries are not my favorite summer fruit, I do like to can with them when I can combine them with other fruits. Combining them with some sweet cherries seemed like a good idea. The sweetness of the cherries I hoped would tone down the tart, distinct flavor of the raspberries.

Raspberry-Cherry Preserves

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2 Cups Seedless Raspberry Pulp

4 Cups Sweet Cherries, pitted and coarsely chopped in food processor

3 Cups Sugar

1/4 Cup Lemon Juice

4 Tbsp. Clear Jel dissolved in 4 Tbsp. Water

  • Combine raspberry pulp and coarsely chopped sweet cherries in large stock pot. Add sugar and lemon juice. Cook over medium heat until sugar is dissolved.
  • Increase heat to medium-high and add Clear Jel slurry. Bring to boil and boil for one minute.
  • Remove from heat, ladle into hot jars, and process in water bath for 10 minutes.

This preserve proved to be a good combination of sweet and tart. Some raspberries can be very sweet, but I have always found them to have a tartness to them regardless. Using twice the amount of cherries as raspberry pulp helped tone down the dominating flavor of the raspberries and allowed the two fruits to meld into a mouth-watering preserve.

Michigan cherries are by far my favorite fruit to can. 2015 has thus far been a good year for canning and definitely a good year for cherries, and for this I am — Simply Grateful.

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4 responses

  1. I sure wish I could get some good Michigan produce this summer! I love raspberries. My father planted bushes just for me. Now my mom is selling their house with the raspberry bushes.

    • I’m sorry to hear that. The raspberries this year around here have been very nice. My father-in-law gave us several bowls of them and of course the orchards have them available for picking now. This week my canning to do list includes several more canning projects using both raspberries and blackberries.

  2. Pingback: A Weeks Worth Of Summer Canning I | Simply Grateful Housewife

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