This cherry raspberry conserve recipe is so tasty. It has the late spring flavors of cherries and raspberries which are both personal favorites. Conserves are on my love it list because not only do they have fruit, they have nuts as well. Having walnut trees I am always looking for uses for my walnuts. Eating this conserve on fresh bread is delicious and so pretty.
supplies
Preparation to Make Cherry Raspberry Conserve
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 canner on the stove on medium heat. Next, preheat your jars and prepare your lids. Now that your equipment is ready, it is time to start making the conserve.
Ingredients:
5 half-pint jars
4 cups raspberries
4 cups sugar
3 cups cherries
1/2 cup chopped walnuts
1/2 teaspoon butter (optional)
Canning Cherry Raspberry Conserve
This recipe cans 5 half-pint jars of cherry raspberry conserve.
The first step is to wash 4 cups of raspberries.
wash, chop, and pit cherries
Then, wash, pit, and chop 3 cups of cherries.
chop walnuts
Next, chop 1/2 cup of walnuts.
cook cherries until soft
Place cherries in a large pot and cook until soft.
Add raspberries and optional butter
Add raspberries.
Optional: Add 1/2 teaspoon of butter if you want to reduce foaming.
mix in sugar
Mix in 4 cups of sugar. Bring the mixture to the gelling point. (220 degrees Fahrenheit at sea level. Minus 2 degrees for every 1000 feet above sea level.)
Add walnuts
Remove from the heat and add 1/2 cup of chopped walnuts.
Filling Your Mason Jars
fill 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.
Cherry Raspberry Conserve Canned
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.
Cherry Raspberry Conserve
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5 ( 1 voted )
INGREDIENTS & EQUIPMENT
5 half-pint jars
4 cups raspberries
4 cups sugar
3 cups cherries
1/2 cup chopped walnuts
1/2 teaspoon butter (optional)
PREPARATION & COOKING INSTRUCTIONS
Makes 5 half-pint jars.
Wash 4 cups of raspberries.
Wash, pit, and chop 3 cups of cherries.
Chop 1/2 cup of walnuts.
Place cherries in a large pot and cook until soft.
Add raspberries, and 4 cups of sugar. (Add 1/2 teaspoon of butter if you want to reduce foaming.)
Bring the mixture to the gelling point. (220 degrees Fahrenheit)
Remove from the heat and add 1/2 cup of chopped walnuts.
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.
Did You Make This Recipe?
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