jammin' two

While visiting my in-laws this weekend my Mom generously gave me some sour cherries from a farm near her house. They look absolutely luscious.

I've decided to make Sour Cherry Walnut Conserve with them. It's meant to be used as a filling for cookies or cake.

3 pounds fresh sour cherries (about 2 quarts after pitting)
2 medium oranges
2 lemons
1/2 C. water
1 C. walnut halves
5 C. sugar

Stem, rinse and pit cherries, saving all the juice, place in a pan
Grate zest of the oranges and one of the lemons, add to cherries
Pare off membrane from oranges and lemons, cut out pulp. Chop and add to cherries with all the juice
Add water to the fruit
Set pan over medium heat and simmer uncovered until cherries are soft 15-20 minutes
Heat oven to 350 degrees F.
Spread walnuts on a baking sheet and toast them until they are fragrant, about 10 minutes
Cool nuts then rub with a cloth to remove loose skin, chop coarsely
When cherries are soft add sugar, raise the heat to medium hight and cook until the syrup has thickened
Add the walnuts, return to boiling and cook 5 minutes longer
Ladle into jars, seal and hot water bath

Mmmmmm, sounds yummy, can't wait to lick the pot (purely for testing purposes) after making this.

tags: recipe, canning, cherries, preserves