(function(){function p(){var e=document.querySelector(“#post-5068 .entry-content”);if(!e)return;var s=e.querySelector(“.wprm-recipe-snippet”),n=e.querySelector(“#recipe-quick-nav”),m=e.querySelector(“.canning-encyclopedia-panels”),t=e.querySelector(“#tested-source”);if(s&&e.firstElementChild!==s)e.insertBefore(s,e.firstElementChild);if(n&&s&&s.nextElementSibling!==n)e.insertBefore(n,s.nextElementSibling);if(m&&n&&n.nextElementSibling!==m)e.insertBefore(m,n.nextElementSibling);if(m&&t){Array.from(m.children).forEach(function(x){var h=x.querySelector(“h2″);if(h&&/sources*&s*provenance/i.test(h.textContent))x.remove()})}}if(document.readyState===”loading”){document.addEventListener(“DOMContentLoaded”,p);document.addEventListener(“DOMContentLiteSpeedLoaded”,p)}else p();setTimeout(p,250)})();
n
Safety classification
Tested
Testing authority: Bernardin
Safety reviewed: 09/21/2026
Processing details
Tested/documented source
Bernardin: Black Forest Macaroon Conserve — Bernardin. The source and WPRM card remain authoritative.
Preparation timeline
- Prepare canner, jars, lids, and measured ingredients.
- Complete every preparation and cooking stage in the card.
- Hot-fill, process for elevation, wait 5 minutes, and cool upright for 24 hours.
Equipment
- Boiling-water canner with rack
- 250 ml jars with lids and bands
- Large nonreactive preserving pot
- Jar lifter, funnel, bubble tool, and thermometer or jelly bag where specified
Visual method guide
- Prepare ingredients exactly as documented.
- Cook to the source’s stated gel or conserve stage.
- Hot-fill and maintain 1/4 inch (0.5 cm) headspace.
- Process under at least 1 inch of boiling water.
Safety essentials
Keep the documented sugar, cocoa, cherry, lemon-juice, liquid-pectin, coconut, and Kirsch or listed extract proportions. Do not change the acid, pectin, or alcohol/extract options outside the tested card.
Do not enlarge jar size or shorten processing time. Refrigerate any unsealed jar.
About this recipe
Black Forest Macaroon Conserve — Bernardin is a tested Bernardin preserve.
Before you begin
Read the complete recipe card and source, measure every ingredient, and confirm your elevation.
Altitude-adjusted processing
10 minutes at altitudes up to 1,000 ft (305 m); use Bernardin’s documented adjustment above that elevation.
Black Forest Macaroon Conserve — Bernardin
Ingredients
- 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)
Equipment
- 1 Boiling-water bath canner with rack
- 1 Large stainless or enamel preserving pot
- 1 Canning jars with two-piece lids
- 1 Headspace and bubble tool
- 1 Jelly or candy thermometer
Directions
- 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. Keep jars hot until ready to use. Preheating Bernardin® lids is not advised.
- The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed.
- Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning. 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 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.
- Processing: At altitudes up to 1000 ft (305 m), process -boil filled jars - 10 minutes - 10 minutes.
- Altitude-adjusted processing table: At altitudes up to 1000 ft (305 m), process -boil filled jars - 10 minutes
Recipe Notes
Private Notes
Questions or results?
Discuss this recipe with the canning community. Community comments do not replace the tested source or safety classification shown on this page.
Join the discussion
Please log in or create a free account to discuss this recipe. You will return here afterward.
Tried this recipe?
Share your results how it turned out.Serving suggestions
Serve as a spread or use with breakfasts, desserts, baked goods, or savory pairings.
Frequently asked questions
Can I use a larger jar?
No. Use only the documented jar size.
Can I change the acid, sugar, or pectin?
Do not alter the tested formulation for shelf-stable storage.
Recipe context
This tested preserve is not interchangeable with an unprocessed refrigerator preparation.
Troubleshooting
Seal failure: Refrigerate the jar. Discard spoiled food without tasting.
Source and provenance
Primary source: Bernardin. Editorial organization changes only.