Thursday, October 8, 2015

Cherry Pineapple Conserve

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Submitted by Elizabeth Leech.

From the Kerr Blue Book I copied from my landlady Clara Thomas, probably from the 50s.

4 cups cherries, pitted and ground
1 cup crushed pineapple, drained
3 cups sugar

Wash and pit cherries. Run them through food chopper and measure. Drain pineapple and measure. Add pineapple and sugar to cherries. Cook mixture rapidly until thick and clear, stirring frequently to prevent sticking. If desired, add 1/2 cup of chopped nut meats just before removing from the heat. Pour into sterilized jars and seal while hot.

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