B.C. Cherry and Raspberry Preserves
The color and flavour of cherries and raspberries compliment one another perfectly.
Makes 4, 8 oz jars
2 pounds (1 kilogram) Bing cherries
8 cups (2 L) raspberries
3 1/2 cups (875 ml) granulated sugar
2 tablespoons (30 ml) fresh lemon juice
Stem and pit the cherries; you should have 4 cups. In a large bowl, stir together the cherries, raspberries and sugar. Let stand at room temperature, stirring occasionally, for 2 hours.
Pour the fruit into a wide, shallow, nonreactive saucepan and stir in the lemon juice. Cook over moderate heat, stirring occasionally, for 30 to 40 minutes until the mixture looks thickened and glazed. Remove a table-spoon of the preserves to a small saucer and chill in the freezer for 5 minutes. Run your finger through the mixture; if it wrinkles, it is ready to jar. If it is not ready, continue cooking for 5 more minutes and repeat the test.
Sterilize four 8-ounce canning jars by washing and rinsing them in the dishwasher without detergent; keep them warm in a 250° F oven. Pour boiling water over the jar lids to soften the rubber seals. Ladle the hot preserves to within 1/2 inch of the rims of the jars. Wipe the rims and seal with the hot lids and metal bands. Let cool to room temperature, then refrigerate for several weeks. Or, to store longer, process in a water bath (see Apricot and Orange Marmalade recipe for instructions).
Per tablespoon: 117 calories(490 kJ), 29.3 g carbohydrate, 0.6 g protein, 0 g fat. This recipe is low in fat and suitable for heart smart diets.