CHEF JEFF — ONE BYTE AT A TIME: Sour Cherry Preserves

This recipe comes from Judith Fertig’s recently released “Heartland: The Cookbook.”

Sour Cherry Preserves

4 cups pitted fresh or thawed frozen sour cherries

2 cups sugar

Juice of ½ lemon

½ teaspoon almond extract

Heat cherries, sugar in saucepan over medium-high heat. Attach candy thermometer to inside of pan. Cook, stirring occasionally as cherries begin to bubble, release juices; cherries will continue to bubble and rise higher in pan. Keep cooking until mixture reaches 220 degrees and has reduced to preserves-like consistency. Remove from heat. Stir in lemon juice, almond extract. Transfer half of mixture to food processor. Pulse into 0jam with flecks of cherry. Combine in bowl with whole cherries from pan. Put in clean glass jars with lids, let cool, secure lids. Store in refrigerator for up to year.

Yield: About 3 cups

Approximate nutritional analysis per 1-tablespoon serving: 42 calories, trace fat, no cholesterol, 10 grams carbohydrates, trace protein, 2 milligrams sodium, trace dietary fiber.

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