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Blackberry and Bing Cherry Preserves

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“It was so hard for me to decide if I preferred blackberry or cherry preserves so I combined the two and came up with an absolutely delicious combination. This is scrumptious served over vanilla ice cream and topped with crumbled baked pie crust.”
1hr 30mins
12 half-pint jars

Ingredients Nutrition


  1. Rinse blackberries and cherries.
  2. Press blackberries through a sieve or a food mill to remove the seeds.
  3. Stem cherries and remove pits.
  4. Coarsely chop cherries in a food processor.
  5. Combine blackberries, chopped cherries, pectin, lemon juice and butter in large stockpot.
  6. Bring to a boil and cook 1 minute, stirring constantly.
  7. Add sugar all at once and return to a boil.
  8. Bring to a boil that cannot be stirred down and boil 1 minute.
  9. Remove from heat and add almond extract.
  10. Let sit for 5 minutes stirring every 30 seconds.
  11. Ladle into sterilized jars using the USDA guidelines for water bath canning leaving a 1/4" headspace.
  12. Wipe rims and place lids and screw rings on jars.
  13. Place jars in water bath canner and make sure you have at least 1-2 inches of water covering the jars.
  14. Place lid on pot and bring to a hard rolling boil (do not remove lid).
  15. Process in boiling water bath for 10 minutes.
  16. Turn off heat, remove lid from pot and let sit for 5 minutes.
  17. Remove jars from pot and set aside to seal and cool.

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