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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