You made it to Wednesday...so lets make Cherry Port Preserves!! We have Allison Duffy, author of Preserving with Pomona's Pectin. She tells us the difference between Jams and Preserves so make sure to listen to Tonia as she gets this one of a kind recipe.
Tune in below and listen to Allison Duffy as she discusses her recipe for Cherry Port Perserves.
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Cherry Port Preserves
Combining luscious sweet cherry flavor with the depth and complexity of port wine, this gorgeous, deep-red preserve is just heavenly. It’s a perfect addition to a special-occasion brunch and makes a wonderful gift. Or, spoon it on a slice of lemon pound cake and top with fresh whipped cream for a simple and elegant dessert.
Before You Begin:
Prepare calcium water. To do this, combine 1/2 teaspoon calcium powder (in the small packet in your box of Pomona's pectin) with 1/2 cup water in a small, clear jar with a lid. Shake well. Extra calcium water may be stored in the refrigerator for future use.
Yield: 4 half-pint (8-ounce, or 236 ml) jars
1. Wash your jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring canner to a rolling boil, and boil jars for 10 minutes to sterilize them. (Add 1 extra minute of sterilizing time for every 1000 feet above sea level.) Reduce heat and allow jars to remain in hot canner water until ready to use. Place lids in water in a small sauce pan, heat to a low simmer, and hold until ready to use.
2. Rinse cherries, remove stems, and then slice in half and remove pits. (For more information, see “Painless Pitting” on page 74.)
3. Combine cherry halves with the 1/2 cup (120 ml) of water in a saucepan. Bring to a boil over high heat, reduce heat, and simmer, covered, for 5 minutes, stirring occasionally. Remove from heat, add port, and mix well.
4. Measure 4 cups (946 ml) of the cherry mixture (saving any extra for another use), and return the measured quantity to the saucepan. Add lemon juice and calcium water, and mix well.
5. In a separate bowl, combine sugar and pectin powder. Mix thoroughly and set aside.
6. Bring fruit mixture back to a full boil over high heat. Slowly add pectin-sugar mixture, stirring constantly. Continue to stir vigorously for 1 to 2 minutes to dissolve pectin while the preserves come back up to a boil. Once the mixture returns to a full boil, remove it from the heat.
7. Can Your Preserves: Remove jars from canner and ladle hot preserves into hot jars, leaving 1/4 inch (6 mm) of headspace. Remove trapped air bubbles, wipe rims with a damp cloth, put on lids and screw bands, and tighten to fingertip tight. Lower filled jars into canner, ensuring jars are not touching each other and are covered with at least 1 to 2 inches (2.5 to 5 cm) of water. Place lid on canner, return to a rolling boil, and process for 10 minutes (adjusting for altitude if necessary). Turn off heat and allow canner to sit untouched for 5 minutes, then remove jars and allow to cool undisturbed for 12 to 24 hours. Confirm that jars have sealed, then store properly. Yield: 4 to 5 half-pint (8-ounce, or 236 ml) jars
1 3/4 pounds (794 g) sweet cherries
1/2 cup (120 ml) water
3/4 cup (175 ml) port wine
1/4 cup (60 ml) lemon juice
2 teaspoons (10 ml) calcium water
1 cup (200 g) sugar
11/2 teaspoons (4.5 g) Pomona’s pectin powder
Looking for something new? Try using lime juice in place of the lemon juice in this recipe.