Directions:
To prepare pulp: Press raspberries through
a sieve or food mill to remove seeds. Measure 3 cups raspberry pulp.
To prepare Butter: Simmer cherries until
tender; stir in raspberry pulp. Add sugar, stirring until dissolved.
Cook rapidly until thick, about 30 to 40 minutes. As mixture thickens,
stir frequently to prevent sticking. Ladle hot conserve into hot
jars. Leave a 1/4 inch headspace. Adjust the caps. Process 15 minutes
in a boiling water
canner. Yield about 4 half pints.
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