Cherry Conserve

cherry conserve by larderlove

Isn’t it wonderful when something you love to eat reaches it’s peak and the prices drop dramatically in the shops, it is time to gather in the bounty and use it in any ways you can.

Just now this is happening with cherries.

Oh how I adore cherries, that rich ruby red juice running down your chin as you bite into the firm flesh and release all that sweet and tart goodness. Such a treat to the senses must be savoured for future sampling. A few weeks ago I shared with you my Pickled Cherries recipe and last year I made Cherry Curd, I’ve  even made Cherry Brandy. Well this time it is an old fashioned preserve that takes my fancy and I am transforming my fresh ripe cherries into Cherry Conserve.

cherry conserve

The difference between a conserve and a jam is that the former has more whole fruit in it’s make up. Conserves are often made using dried fruits and have nuts in there as well. Jam tends to be pieces of fruit all mushed together, whereas with a conserve you get whole fruits to bite into, in this case cherries.

For my cherry conserve I used 500g of cherries and got 2 small jars of tongue tingling goodness that will satisfy my cherry cravings for a wee while to come.

cherry conserve

Here’s how to make Cherry Conserve;

500g/1lb 2oz fresh cherries

2 lemons

500g/1lb 2oz granulated sugar

125ml/4 floz liquid pectin

 

Pop the stones out of the cherries before you start your jam making session. While French purists would insist that the stones remain in place for the full-on flavour experience, I always like to think about my teeth and the cost of dentistry should I be unfortunate enough to munch into a stone stoked cherry and do some horribly expensive damage.

Save the cherry stones and crack them with a meat tenderising hammer or a rolling pin. Put the cracked stones into a little piece of muslin and tie it up securely with string.

Gently heat the cherries with the juice of the lemons, 4 tablespoons of water and the sugar until the latter dissolves completely.

Bring this to the boil for 5 minutes.

Remove from heat and stir in the liquid pectin to mix thoroughly.

Return the pan to the heat and reboil until you reach the setting point, see my jam making page for full explanation on setting point of jams etc.

Skim off any foam from the surface.

Allow to cool for a few minutes before carefully ladling into sterilised jars.

Serve your Cherry Conserve slathered onto toast or crumpets, or with a smear of fresh goats cheese on a toasted slice of crusty French bread.

Enjoy!

Karon x

Cherry Conserve
 
Prep time
Cook time
Total time
 
Author:
Recipe type: preserves
Ingredients
  • 500g/1lb 2oz fresh cherries
  • 2 lemons
  • 500g/1lb 2oz granulated sugar
  • 125ml/4 floz liquid pectin
Instructions
  1. Pop the stones out of the cherries before you start your jam making session. While French purists would insist that the stones remain in place for the full-on flavour experience, I always like to think about my teeth and the cost of dentistry should I be unfortunate enough to munch into a stone stoked cherry and do some horribly expensive damage.
  2. Save the cherry stones and crack them with a meat tenderising hammer or a rolling pin. Put the cracked stones into a little piece of muslin and tie it up securely with string.
  3. Gently heat the cherries with the juice of the lemons, 4 tablespoons of water and the sugar until the latter dissolves completely.
  4. Bring this to the boil for 5 minutes.
  5. Remove from heat and stir in the liquid pectin to mix thoroughly.
  6. Return the pan to the heat and reboil until you reach the setting point, see my jam making page for full explanation on setting point of jams etc.
  7. Skim off any foam from the surface.
  8. Allow to cool for a few minutes before carefully ladling into sterilised jars.


Cherry Conserve on Punk Domestics

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