Recipes and Cooking Apple-Sour Cherry Conserve Apples and cherries combined make one of the best conserve recipes we've ever tasted. If you ask us, it's the splash of Amaretto that makes it so good on top of desserts and plain toast alike. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on July 29, 2019 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 35 mins Cook Time: 10 mins Process Time: 10 mins Total Time: 55 mins Servings: 128 Yield: 8 half-pints Jump to Nutrition Facts Ingredients 5 cup chopped, peeled tart cooking apples (5 to 6 medium) 4 cup fresh or frozen pitted tart red cherries ½ cup water ¼ cup lemon juice ¼ teaspoon ground cloves 1 1.75 ounce package regular powdered fruit pectin or 6 tablespoons classic powdered fruit pectin 4 cup sugar 1 cup dried tart red cherries 1 cup chopped almonds, toasted ¼ cup amaretto Directions In a 5- to 6-quart heavy pot combine apples, fresh or frozen cherries, the water, lemon juice, and cloves. Bring to boiling over medium-high heat, stirring occasionally. Reduce heat. Cover and simmer about 10 minutes or just until apples are tender. Stir in pectin. Bring to a full rolling boil, stirring constantly. Stir in sugar and dried cherries. Return to a full rolling boiling, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Stir in almonds and amaretto. Quickly skim off foam with a metal spoon. Ladle hot conserve into hot sterilized half-pint canning jars (see tips, page xx), leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands. Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Rate it Print Nutrition Facts (per serving) 42 Calories 9g Carbs Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 128 Calories 42 % Daily Value * Total Carbohydrate 9g 3% Total Sugars 9g Vitamin C 1.1mg 6% Calcium 4mg 0% Iron 0.1mg 1% Potassium 24mg 1% Folate, total 1.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.