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Black Forest Macaroon Conserve by Ball Canning

Black Forest Macaroon Conserve by Ball Canning


4 cups sugar
1/3 cup sifted cocoa powder
3-1/2 cups coarsely chopped pitted fresh or thawed frozen sweet cherries (about 3 lb)
2 tablespoons lemon juice
2, 3-oz pouches Ball RealFruit Liquid Pectin
1/3 cup unsweetened flaked coconut
4 tablespoons Kirsh or cherry brandy
7 (8 oz) half pint glass preserving jars with lids and bands

Cooking Instructions

PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

COMBINE sugar and cocoa powder in a medium bowl. Set aside. Combine cherries, lemon juice and cocoa mixture in a large saucepan. Bring to a full rolling bowl that cannot be stirred down, stirring constantly. Stir in pectin. Boil hard for 1 minute, stirring constantly. Remove from heat and add coconut and Kirsh, stirring well. Skim foam if necessary.

LADLE hot conserve into hot jars leaving 1/4 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.

PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Makes about 7 (8 oz) half pints

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