Homemade Cherry Preserves: Capturing Summer’s Sweetness with a Secret Ingredient
Imagine spooning glistening, ruby-red cherry preserves onto a perfectly toasted slice of artisanal sourdough. The sweet, tart burst of summer fruit, intensified by a subtle, unexpected depth of flavor. These aren’t just any cherry preserves; they are a testament to simple culinary magic, elevated by one secret addition that makes them truly extraordinary. This recipe is quick, straightforward, and ensures you can savor the fleeting bounty of summer cherries long after the season ends. While delicious on its own, I particularly love spreading mine generously over a dollop of black pepper honey ricotta on toast – an easy snack or a gourmet breakfast that feels like a little bit of heaven.
The Unexpected Joy of Cherry Preserves (and how I enjoy them)
Confession time: I’m not one to eat cherry preserves straight from the jar with a spoon. That particular guilty pleasure is reserved for the likes of rich Nutella, creamy peanut butter, or even a robust homemade tomato pasta sauce (yes, I know, don’t judge!). So, what do I do with a bounty of these exquisite cherry preserves? The answer, quite obviously, involves creating a symphony of flavors and textures that transforms a simple meal into an unforgettable experience.
My absolute favorite way to indulge is to spoon a generous amount of these delightful preserves over a luscious blend of black pepper honey ricotta, artfully spread across a slice of crispy sourdough toast. It’s a combination that hits all the right notes: sweet, savory, creamy, and crunchy.
You could, of course, opt for plain ricotta, and it would still be wonderful. But why settle for wonderful when you can achieve extraordinary? I like to go “extra” by mixing my fresh ricotta with a generous grind of black pepper and a sweet dollop of local honey. The subtle spice from the pepper and the floral notes of the honey perfectly complement the creamy ricotta, creating a canvas for the vibrant cherry preserves. For the toast, I swear by homemade sourdough – I keep a pre-sliced loaf in my freezer for just such moments of inspiration. This particular batch was a smoked paprika sourdough, adding another layer of complex, earthy flavor. Imagine all those harmonious flavors marrying in your mouth… truly, a little bit of heaven with every bite.
The Fleeting Magic of Cherry Season: From Orchard to Jar
Ah, the cherry season in NYC. Like fleeting red phantoms, they appear one minute and vanish the next. First the tart varieties, then the sweet, their departure always leaves me with a pang of sadness. I don’t typically play favorites with fruits – after all, every summer fruit is a magical gift – but if I had to choose, cherries would undoubtedly be at the top of my list. Their vibrant color, juicy texture, and perfect balance of sweetness and tang are simply irresistible.
I still recall my very first summer living in New York City, when the cherry season passed me by before I even had a chance to bake a single cherry dessert or bread (like my beloved cherry sourdough bread). This year, I vowed that such a tragedy would never strike again. One might even accuse me of indulging in a bit of “cherry mania” – and if you follow me on Instagram, you’ve likely seen the delicious evidence!
Indeed, this year has been a celebration of all things cherry. I’ve incorporated them into everything from refreshing cherry burrata grain bowls to decadent bourbon cherry caramel ice cream. I explored the tangy delight of pickled cherries, which then found their way into a vibrant stone fruit panzanella salad. But amidst all this cherry experimentation, the simple act of transforming them into preserves remains one of my most cherished traditions. At the end of a fruitful summer, these cherry preserves should rightfully sit alongside jars of easy peach preserves (no pectin) and quick strawberry jam, forming a delicious tribute to the season’s bounty.
The Secret to Superior Flavor: Harnessing Cherry Pits
Now for the truly special element, my little trade secret that elevates these cherry preserves above all others. Don’t discard those cherry pits! Instead, gather them, wrap them tightly in a single layer of cheesecloth, and nestle the bundle into your simmering cherry mixture. As the preserves cook, these seemingly insignificant pits will impart a subtle, almost almond-like depth of flavor. This isn’t just a trick; it’s a culinary hack rooted in the fact that cherry pits contain a compound called benzaldehyde, which gives them a distinctive almond essence. It’s a natural way to add complexity, almost like a hint of cinnamon, without actually adding cinnamon. In fact, if you’re in a pinch, a cinnamon stick can provide a similar warmth, but I prefer to utilize every bit of the cherry, a practice I like to think makes Mother Nature smile. This technique ensures that every spoonful of your homemade cherry preserves carries a rich, nuanced flavor that will surprise and delight.
And just in case you’re not in a preserving mood, but still have an abundance of cherries, remember there’s always the classic charm of a homemade cherry pie. Or, for something a little more rustic and equally delicious, a beautiful cherry galette!
Easy Cherry Preserves
Chef Lindsey
30 mins
27 mins
57 mins
10 people
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Ingredients
- 3 cups Cherries pitted (566g) (I used a mix of sweet & tart)
- 2 cups Granulated Sugar (230g)
- 1 lemon juiced (40g)
- Cherry Pits (reserved from pitting)
Instructions
- Place cherry pits in a single layer of cheesecloth and tie shut with kitchen twine.
- In a non-reactive saucepot, mix cherries, sugar, and lemon juice. Nestle the bundle of pits in the cherry mixture. Cook on medium heat until the preserves begin to thicken.
- To test for doneness, place a small bit of preserves on a frozen plate and place it back in the freezer for a minute or two. They should hold a distinct line when you run your finger through it, and not run down the plate. Remove from heat immediately!
- Carefully squeeze any remaining liquid from the cheesecloth pit bundle back into the pot. Be cautious, as the bundle will be hot; using a spoon can help.
- Scoop the hot preserves into sterilized jars or any desired container. You can also can them properly for longer, shelf-stable storage. For shorter term use, simply store them in the refrigerator.
Notes
I don’t bother to cut my cherries up because the ones I get from the farmers market are usually small. If your cherries are particularly large, or if you prefer a more uniformly textured preserve, feel free to halve or quarter them before cooking.
Regarding cheesecloth: I recommend using a single layer. This allows for optimal flavor exchange between the pits and the preserves. Using too many layers might absorb too much of that precious cherry liquid, and we want all that glorious cherry goodness to remain in your preserves!
Yield: Approximately 2 cups.
Nutrition
Carbohydrates: 47g |
Protein: 1g |
Fat: 1g |
Saturated Fat: 1g |
Polyunsaturated Fat: 1g |
Monounsaturated Fat: 1g |
Sodium: 1mg |
Potassium: 108mg |
Fiber: 1g |
Sugar: 45g |
Vitamin A: 29IU |
Vitamin C: 9mg |
Calcium: 9mg |
Iron: 1mg
Condiments
American
183