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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 6-ounce jars 245g Recipe makes 10 6-ounce jars) |
||
| Calories 741 | ||
| Calories from Fat 86 | (11%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.6g | 14% | |
| Saturated Fat 2.2g | 10% | |
| Monounsaturated Fat 3.5g | ||
| Polyunsaturated Fat 3.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 49mg | 2% | |
| Potassium 203mg | 5% | |
| Total Carbohydrate 170.6g | 56% | |
| Dietary Fiber 4.1g | 16% | |
| Sugars 145.5g | ||
| Protein 2.7g | 5% | |
Cherry and Brazil Nut Conserve
By: Molly53
Nov 26, 2007
Cooking time approximate. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
10 6-ounce jars
Ingredients
- 4 cups sour cherries, pitted
- 1/4 cup water
- 7 cups sugar
- 1 cup brazil nut, peeled and thinly sliced
- 1 cup pectin
Directions
1
Place cherries in a large kettle and add water.2
Stir until mixture boils.3
Cover and simmer 15 minutes.4
Add sugar and mix well.5
heat rapidly to boiling; add Brazil nuts and boil for 3 minutes, stirring constantly.6
Remove from heat; stir in pectin.7
Cook three minutes.8
Skim, stir well, put into hot jelly glasses and seal.
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