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Cherry Conserve Recipe
|Dark sweet cherries||2 Pound (5 Cups, Stemmed And Pitted)|
|Sugar||2 Cup (32 tbs)|
|Slivered almonds||1⁄2 Cup (8 tbs)|
|Flaked coconut||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 2623 Calories from Fat 392
% Daily Value*
Total Fat 47 g72.1%
Saturated Fat 18.6 g92.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 12 mg0.5%
Total Carbohydrates 567 g189%
Dietary Fiber 31.8 g127%
Sugars 520.1 g
Protein 23 g46.8%
Vitamin A 11.8% Vitamin C 147.6%
Calcium 29.1% Iron 36%
*Based on a 2000 Calorie diet
With a vegetable peeler, cut four 1-inch strips of lemon peel; add to work bowl.
Process with on/off turns till finely chopped; transfer to 4-quart Dutch oven.
Repeat with remaining cherries.
Squeeze lemon; measure 2 tablespoons juice and add to cherries.
Add sugar; bring to full boil.
Boil, uncovered, for 12 minutes; stir occasionally.
Stir in almonds and coconut; remove from heat.
Skim off foam.
Fill jars and process.