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.
Start by preparing your boiling water bath with enough water to cover 5 half-pint jars with 1-2 inches of water. Place the pot on the stove on medium heat. Next, preheat your jars in the oven at 250 degrees Fahrenheit. Then, submerge your lids in a small pan of water, bring it to a boil, and then leave it at a simmer. Now that your equipment is ready, it is time to start making the conserve.
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. gar. (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
Use a jar funnel and 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 for 15 minutes if at sea level.
Canned Cherry Mango Conserve