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Black Forest Macaroon Conserve! Temptation!

Now here’s a weekend treat!  Friends and family will think you are amazing!  They dont need to know how easy this is to make but they will come back for more!  With delicious ingredients like cherries, cocoa and coconut, you might find that this might not last…

The recipe will make about 7 half pints so plenty to go around, and you will need to get out the waterbath canner along with:

4 cups of sugar
1/3 cup sifted cocoa powder
3 1/2 cups coarsely chopped fresh (or thawed) sweet cherries (this will be about 3 lb)
2 Tbsp lemon juice2 3 oz pouches Ball® RealFruit™ Liquid Pectin
1/3 cup unsweetened flaked coconut
4 Tbsp Kirsh or cherry brandy
7 half pint jars



  1. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.

  2. COMBINE sugar and cocoa powder in a medium bowl. Set aside. Combine cherries, lemon juice and cocoa mixture in a large saucepan. Bring to a full rolling bowl that cannot be stirred down, stirring constantly. Stir in pectin. Boil hard for 1 minute, stirring constantly. Remove from heat and add coconut and Kirsh, stirring well. Skim foam if necessary.

  3. LADLE hot conserve into hot jars leaving 1/4 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.

  4. PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours.

recipe via


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