Cherry Raspberry Conserve (No Pectin)

This cherry raspberry conserve recipe is so tasty. It has the late spring flavors of cherries and raspberries which are both personal favorites. Conserves are on my love it list because not only do they have fruit, they have nuts as well. Having walnut trees I am always looking for uses for my walnuts. Eating this conserve on fresh bread is delicious and so pretty.

Preparation to Make Cherry Raspberry Conserve

Start by preparing your boiling water bath canner with enough water to cover 5 half-pint jars with 1-2 inches of water. Place the canner on the stove on medium heat. Next, preheat your jars and prepare your lids. Now that your equipment is ready, it is time to start making the conserve.

Ingredients:

• 5 half-pint jars

• 4 cups raspberries

• 4 cups sugar

• 3 cups cherries

• 1/2 cup chopped walnuts

• 1/2 teaspoon butter (optional)

Canning Cherry Raspberry Conserve

This recipe cans 5 half-pint jars of cherry raspberry conserve.

The first step is to wash 4 cups of raspberries.

Then, wash, pit, and chop 3 cups of cherries.

Next, chop 1/2 cup of walnuts.

Place cherries in a large pot and cook until soft.

Add raspberries.

Optional: Add 1/2 teaspoon of butter if you want to reduce foaming.

Mix in 4 cups of sugar. Bring the mixture to the gelling point. (220 degrees Fahrenheit at sea level. Minus 2 degrees for every 1000 feet above sea level.)

Remove from the heat and add 1/2 cup of chopped walnuts.

Filling Your Mason Jars

Using a jar funnel, and a ladle, carefully fill each half pint jar with hot jam, leaving a 1/4-inch headspace.

Clean the rims with a clean cloth to ensure a good seal. Place lids on top and screw rings on until they are finger-tight.

(For quality, American made Superb canning lids and jars follow this link and use the coupon code WP20 to get 20% off your purchase.) 

Place the jars in a boiling water canner, covering them with 1-2 inches of water. Process for 15 minutes at sea level. (Adjust the processing time if you are above 1000 feet.)

After processing, allow to cool in the water bath with the heat off and the lid removed for 5 minutes.

Remove jars from the canner and let them cool on a heat resistant surface about 1-2 inches apart so they can cool a little faster. Allow them to sit undisturbed for 24 hours so that they can get a nice seal. you know they are sealed if the center of the lid is depressed down.

Place the sealed jars in a cool, dry area and use them within the next 3 years. After that, the nutritional value begins to decrease.