Audrey, one of the three fabulous fictional ladies featured in Carly Ellen Kramer’s novel How to Bake a Chocolate Soufflé, was delighted to participate in a character interview with N.M. Sotzek at On Writing. Laugh along as Audrey dishes on her girlfriends and discusses her famous cherry preserves here. The recipe itself is simple… here we go!
Audrey’s Cherry Preserves
2 pounds dark, sweet pitted cherries (fresh or frozen)
1 heaping tablespoon lemon marmalade (or juice and zest from 1/2 lemon)
4 ounces liquid pectin
3 cups sugar
Add half of the pitted cherries to a large pot. Coarsely chop the other half of the cherries in a blender or food processor, and add to the pot with the whole cherries.
Simmer over low heat with stirring until cherries are soft and release a lot of liquid. Bring to a boil, stirring so that the cherries on the bottom of the pot don’t burn! Add marmalade, pectin, and sugar. Stirring constantly, return mixture to a hard boil.
Boil for five minutes. Remove from heat, and allow to cool slightly before transferring to glass jars. If you are canning Audrey’s Cherry Preserves as gifts, process in a boiling water bath for 10 minutes. Makes approximately 6 half-pint jars.
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