Moroccan-Spiced Sour Cherry Preserves

 

Moroccan-Spiced Sour Cherry Preserves

You will love this incredibly versatile preserve with its hints of spice to complement the sweet and tart flavour from the sour cherries. Pair these preserves with duck or lamb for a touch of Moroccan flavour or with cheesecake or yoghurt for a sweet bite.
Servings: 4 500 ml jars
Author: Lee Murphy, The Preservatory

Ingredients

Ingredients

  • 5 lbs stemmed and pitted sour cherries
  • 8 cups sugar
  • 3/4 cup lemon juice
  • 3 tsp Moroccan Spice Mix

Moroccan Spice Mix

  • 2 tsp ground cumin
  • 1 tsp ground ginger
  • 1 tsp ground coriander
  • 1/2 tsp ground white pepper
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cayenne

Instructions

  • Combine all ingredients and macerate overnight in the fridge.
  • Wash jars and lids with hot soapy water. Fill canner with water and place canner on stove heating till water is almost at a boil. Place jars in to start sterlize. Place flat and ring lids in a bowl until ready to use. Do not sterilize the lids.
  • The next day, strain accumulated juices into a large pot. Reserve cherries. Boil juice to set at 220 degrees F.
  • Put small plate in freezer to use later for checking the set of the preserves.
  • Add cherries and bring back to boil, skimming froth often. Cook to set again to 220 degrees F; check set on the cold plate.
  • Let sit 5 minutes then ladle into hot sterilized jars, wipe rims, place lids on jars and process in hot water bath for 20 minutes (processing time adjusted for Calgary altitude).