Zutaten für Black Forest Macaroon Conserve
- 4 cups granulated sugar
- ½ cup unsweetened cocoa powder
- Sweet Cherries
- ¼ cup lemon juice
- Liquid Fruit Pectin
- Unsweetened Flaked Coconut
- Kirsch Liqueur
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Zubereitung von Black Forest Macaroon Conserve
- Prepare a boiling water canner. Fill with enough water to cover jars by 2 inches.
- Heat jars and lids in simmering water for 10 minutes. Do not boil.
- Set bands aside.
- In a medium bowl, whisk together 4 cups granulated sugar and ½ cup unsweetened cocoa powder. Set aside.
- In a large saucepan, combine 4 cups pitted dark sweet cherries, ¼ cup lemon juice, and the cocoa sugar mixture.
- Bring to a full rolling boil that cannot be stirred down, stirring constantly.
- Stir in 1 box powdered fruit pectin (following package directions).
- Boil hard for 1 minute, stirring constantly.
- Remove from heat and stir in 2 cups shredded sweetened coconut and 2 tablespoons Kirsch (cherry brandy). Stir well.
- Skim off any foam.
- Ladle hot conserve into hot jars, leaving ¼ inch headspace.
- Remove air bubbles by gently running a non-metallic utensil around the inside of the jar.
- Wipe the jar rims clean with a damp cloth.
- Center a hot lid on each jar.
- Apply bands and tighten to fingertip tightness.
- Process in a boiling water canner for 10 minutes (adjust for altitude – consult your Ball Canning guide for specific altitudes).
- Remove jars and cool completely. You should hear a ‘pop’ sound as the jars seal.
- Check lids for a proper seal after 24 hours. The lid should not flex up and down when the center is pressed.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
495g
Fat
13g
Carbs
43g
