Cherry Conserve
Capture the essence of summer with this vibrant Cherry Conserve recipe, a delightful blend of fresh pitted cherries, citrusy orange zest, and warm notes of cinnamon. Sweetened naturally with granulated sugar and balanced by a touch of lemon juice, this homemade preserve is simmered to a luscious consistency, perfect for spreading over buttery toast, topping creamy desserts, or pairing with savory cheese platters. Optional slivered almonds add a delightful crunch, making this conserve a versatile addition to your pantry. Ready in just over an hour, with simple canning recommendations for long-term storage, this recipe is a must-try for fruit preserve enthusiasts. Whether refrigerated for short-term use or preserved for later, every jar promises a burst of fruity sophistication!
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Recipe Information
Ingredients
- 900 grams fresh cherries (pitted)
- 450 grams granulated sugar
- 1 tablespoon orange zest
- 60 milliliters orange juice (freshly squeezed)
- 30 milliliters lemon juice (freshly squeezed)
- 1 piece cinnamon stick
- 50 grams slivered almonds (optional)
- 60 milliliters water
Instructions
1. Wash and pit the fresh cherries. Cut each cherry in half to ensure even cooking.
2. In a large, heavy-bottomed saucepan, combine the pitted cherries, granulated sugar, orange zest, orange juice, lemon juice, cinnamon stick, and water.
3. Stir the mixture well and let it sit at room temperature for 15 minutes. This helps the sugar dissolve and draws out natural juices from the cherries.
4. Heat the saucepan over medium heat and bring the mixture to a gentle boil, stirring frequently to prevent sticking.
5. Reduce the heat to low and let the mixture simmer for about 35-40 minutes. Stir occasionally and use the back of a spoon to gently mash some of the cherries for a thicker texture. If foam forms on the surface, skim it off with a spoon.
6. After 35 minutes, check the consistency of the conserve by dropping a small spoonful onto a chilled plate. If it thickens and wrinkles when pushed with a finger, it’s ready. If not, cook for a few more minutes and test again.
7. If using slivered almonds, stir them into the conserve during the last 5 minutes of cooking.
8. Remove the cinnamon stick and discard it.
9. Carefully ladle the hot conserve into sterilized jars, leaving about 0.5 cm (1/4 inch) of headspace. Seal the jars tightly and process them in a boiling water bath for 10 minutes if you wish to preserve them for long-term storage.
10. If not processing for preservation, let the conserve cool to room temperature and store in the refrigerator for up to 3 weeks.
Nutrition Facts
Calories |
2618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.3 g | 35% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3 mg | 0% | |
| Total Carbohydrate | 618.0 g | 225% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 573.3 g | ||
| Protein | 21.4 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 299 mg | 23% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 2550 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
