I love mangoes so I was bound to pair them with cherries eventually and I am so glad I did in the form of canning cherry mango conserve. The Mangoes lighten up the dark cherry color to a really pretty dark pink. The citrusy flavor of the mango with the sweet cherries give a flavor that is reminiscent of honey. Add the nuts and you have a divine conserve for adding to many different foods.
Supplies
Preparation
Start by preparing your boiling water bath canner with enough water to cover 5 half-pint jars with 1-2 inches of water. Place the pot on the stove on medium heat. Now that your equipment is ready, it is time to start making the conserve.
Ingredients:
3 c chopped mango
3 c pitted and chopped cherries
1/2 c walnuts
4 c sugar
1/2 tsp almond extract
1/2 tsp ginger
1/2 tsp butter (optional)
Canning Cherry Mango Conserve
This recipe cans 5 half-pint jars of conserve.
The first step is to wash and finely chop 3 cups of mango. We used this great Mango kitchen gadget.
Then, wash, pit, and chop 3 cups of cherries. I used this little red hand cherry pitter.
Next, chop 1/2 cup of walnuts.
add all ingredients except the nuts
Place cherries, mango, 4 cups of sugar, 1/2 teaspoon of almond extract, and 1/2 teaspoon of ginger in a large pot. (Add 1/2 teaspoon of butter if you want to reduce foaming.) Bring the mixture to the gelling point. (220 degrees Fahrenheit at sea level. Minus 2 degrees for every 1000 feet above sea level.)
add the nuts
Remove from the heat and add 1/2 cup of chopped walnuts.
Filling Your Mason Jars
fill jars
Using a jar funnel, pour the conserve into hot jars. Leave 1/4 inch headspace. Place lid and ring on the jar fingertip tight and process in boiling water bath canner for 15 minutes if at sea level.
If you have any questions about canning with the boiling water bath or need to know the proper altitude adjustment, take a look at a few of our canning basics videos.
