Jams and Jellies

Black Forest Macaroon Conserve

Yield: Makes about 8 x 250 ml jars
Prep Time: 20 minutes
Processing Time: 10 Minutes
Difficulty: Intermediate
With a twist of cocoa, the added touch of sweet cherries and a dash of brandy, this recipe is sure to please and tantalize the taste buds.


  • 4 cups granulated sugar
  • 1/3 cup sifted cocoa powder
  • 3-1/2 cup (875 ml) firmly packed coarsely chopped pitted sweet cherries
  • 2 tbsp (45 ml) lemon juice
  • 2 pouches (170 ml) BERNARDIN® Liquid Pectin
  • 1/3 cup (75 ml) unsweetened flaked coconut
  • 4 tbsp (60 ml) Kirsch or cherry brandy (or 1 tsp/5 ml brandy extract)


Email Recipe Entry

Send this list of ingredients to yourself by email


  • Place 8 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.
  • In a medium bowl, combine sugar and cocoa powder.
  • Combine cherries, lemon juice and cocoa mixture in a large, deep stainless steel saucepan.
  • Over high heat, bring mixture to a full rolling boil that cannot be stirred down. Add liquid pectin, squeezing entire contents from pouch. Boil hard 1 minute, stirring constantly. Remove from heat and add coconut and Kirsch mix well, quickly skim off foam, if necessary.
  • Quickly ladle hot conserve into a hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more conserve. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining conserve.
  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.
  • When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
  • After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

Notes & Tips


Judy Martin

Kamloops BC

5 out of 5

July 11, 2017 9:35 PM

Very good. Enjoyed by all who have tasted this recipe. Easy to make. Will be giving some jars as gifts.