Sour cherry season is a wonderful time to make homemade conserve. With its vibrant red color and tart flavor, sour cherries make a delightful treat. Whether you're looking for a classic recipe or one with a modern twist, you'll be able to find the perfect one to suit your taste. From simple recipes with just a few ingredients to more complex ones with a blend of spices and herbs, there's something for everyone. So, get ready to explore the world of sour cherry conserve and find your favorite recipe to enjoy!
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SOUR CHERRY PRESERVES
Tart fruit makes wonderful jam to enjoy all year long.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Yield Makes 3 half-pint jars
Number Of Ingredients 3
Steps:
- Place a round wire rack in the bottom of a large stockpot. The rack should fit as snugly as possible and should stand 1/2 to 1 inch above the bottom of the pot. Stand the three jars on the rack, and add the lids; it is not necessary to add the screw bands. Fill the pot with enough water to cover the jars by 1 to 2 inches; an additional 1 to 2 inches of space should remain below the rim of the pot so the water doesn't overflow. Bring the water to a simmer (180 degrees), and simmer the lids and jars 10 minutes or until you're ready to fill them. Place 4 small plates in the freezer.
- In a medium stockpot, combine sour cherries, 1/4 cup sugar, and lemon juice; place over medium-high heat. Cook, stirring frequently, until sugar has dissolved, 2 to 3 minutes. Stir in one-third of remaining sugar, and cook, stirring, until it has dissolved, 1 to 2 minutes. Add sugar in two more batches, stirring each batch until sugar has dissolved.
- Bring the mixture to a full boil, and cook, stirring frequently, 10 minutes. Place a candy thermometer in the mixture, and cook, stirring frequently, until the temperature registers 220 degrees. 30 to 40 minutes. While cooking, skim any foam that floats to the surface.
- With the temperature at 220 degrees. perform a gel test: Remove one of the plates from the freezer, and place a spoonful of the jam on it. Return the plate to the freezer, and wait 1 minute. Remove plate from freezer, and gently nudge the edge of the jam with one finger. If the jam is ready, it will wrinkle slightly when pushed. If it is not ready, it will be too thin to wrinkle. If the jam does not wrinkle on the first attempt, cook two or three minutes more, and repeat the gel test.
- Once the jam has gelled properly, remove stockpot from heat. Using canning tongs, remove a jar from the simmering water, and empty the water back into the stockpot. Place the jar on a clean surface, and insert a canning funnel. Using a ladle, pour the jam through the funnel into the jar; fill to within 1/4 inch of the rim. Remove the funnel; wipe rim with a clean damp towel. Using tongs, lift a lid from the hot water; place lid, sealant side down, on the filled jar. Screw down the band, and tighten firmly, being careful not to force it. With the tongs, stand the filled jar in simmering water. Repeat with the remaining jam and jars, making sure the jars aren't touching sides of pot and are spaced 1 inch apart.
- Raise the heat to high, cover stockpot, and bring the water to a boil. Process jars in the boiling water for 10 minutes. Using the canning tongs, transfer the jars to a wire rack to cool completely. Let jars stand 24 hours. Check cooled jars for slight indentation in the lid that indicates a vacuum seal. Store jam in a cool, dark place up to 1 year.
- Use only two cups sugar, and add one cup of juice from the thawed cherries in step two.
SOUR CHERRY CONSERVE
This fruit spread comes together quickly, unlike many jams and jellies.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 3 cups
Number Of Ingredients 3
Steps:
- In a medium saucepan, combine cherries, sugar, lemon juice, and 2 cups water; bring to a boil over high heat.
- Reduce heat; cook until syrup has thickened slightly, about 35 minutes. Remove from heat, transfer to a container; let cool completely before placing in refrigerator.
OVER-THE-TOP CHERRY JAM
We live in Door County, an area known for its wonderful tart cherries. This beautiful, sweet jam makes lovely gifts. -Karen Haen, Sturgeon Bay, Wisconsin
Provided by Taste of Home
Time 40m
Yield 6 half-pints.
Number Of Ingredients 4
Steps:
- In a food processor, cover and process cherries in batches until finely chopped. Transfer to a Dutch oven; stir in pectin and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into 6 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.
Nutrition Facts : Calories 89 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 23g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.
BEST CHERRY PRESERVES
I made this a lot of years with fresh cherries from our tree. Cherries were very tart, but made the best preserves.
Provided by Melaine
Categories Cherries
Time 1h
Yield 3 pints, 60 serving(s)
Number Of Ingredients 5
Steps:
- Sterilize your jars and keep them hot while you're cooking the preserves.
- Place cherries in a large, heavy duty dutch oven.
- Combine pectin with 1/4 cup sugar; stir into cherries, Add butter.
- Bring to a full boil, stirring, over high heat.
- Add 3 more cups sugar and return to a boil , stirring constantly, boil 1 minutes.
- Remove from heat; skim off foam.
- Immediately spoon preserves into 3 one pint sterilized jars, leaving 1/4" headspace.
- Wipe the sealing surface of the jars with a clean paper towel, dampened with hot water, to remove any preserves or sugar crystals.
- Place lids and screw on bands fingertip tight.
- Process in a boiling water bath for at least ten minutes, depending upon your altitude.
- When the jars have been processed in boiling water for the recommended time, turn off the heat and remove the canner lid; wait 5 minutes. Remove jars from canner using a jar lifter and keeping jars upright. Carefully place them directly onto a towel or cake cooling rack to protect your countertop, leaving at least one inch of space between the jars during cooling. Avoid placing the jars on a cold surface or in a cold draft.
- After jars have cooled undisturbed for 24 hours, remove ring bands from sealed jars. Put any unsealed jars in the refrigerator and use first.
SOUR CHERRY PRESERVES
Categories Condiment/Spread Fruit Condiment Cherry Summer Edible Gift Gourmet
Yield Makes 7 or 8 (1/2-pint) jars
Number Of Ingredients 5
Steps:
- Toss together cherries, sugar, and lemon juice in a large bowl.
- Wrap cherry pits in a paper towel and crack them with a rolling pin or pestle just enough to extract inner white kernels. Discard outer shells and tie white kernels in a cheesecloth bag. Stir bag into cherry mixture and chill, covered, at least 8 hours and up to 1 day.
- Sterilize jars and lids .
- Pour cherries with liquid and cheesecloth bag into a 5- to 6-quart heavy pot (sugar will not be completely dissolved). Bring to a rolling boil over moderate heat, then boil, uncovered, stirring frequently, 5 minutes. Remove from heat and transfer cherries with a slotted spoon to a sieve set over a bowl to catch juice. Drain cherries 5 minutes, then add juice from bowl to juice in pot.
- Drain jars upside down on a clean kitchen towel 1 minute, then invert. Divide cherries among jars using a slotted spoon.
- Return juice in pot to a rolling boil, skimming off any foam. Continue boiling until juice registers 220 to 224°F on thermometer, 7 to 10 minutes. Discard cheesecloth bag.
- Gradually add pectin, whisking constantly. Return juice to a rolling boil, then boil, skimming off any foam, 1 minute. Ladle juice into jars, leaving 1/4 inch of space at top, then run a thin knife between fruit and jar to eliminate air bubbles.
- Seal, process, and store filled jars , boiling preserves in jars 10 minutes.
- Let preserves stand in jars at least 1 day for flavors to develop.
TART CHERRY JAM - COOKED
Make and share this Tart Cherry Jam - cooked recipe from Food.com.
Provided by Dianne Jones
Categories Fruit
Time 1h15m
Yield 6-8 cups
Number Of Ingredients 5
Steps:
- Follow sure Jell Directions.
- Water Bath Can 15 minutes using regulation jars& new caps.
- Note: put your fingers into the pulp to find any missing seeds before you make jam.
- Follow Sure Jell Instructions for Cooked Jam.
- Please water-bath all Jam for 15 minutes.
- Jam canned this way will be safe& last over 2 years without mold.
Nutrition Facts : Calories 643.1, Fat 0.3, SaturatedFat 0.2, Cholesterol 0.8, Sodium 18.9, Carbohydrate 165.9, Fiber 0.7, Sugar 158.2
Tips:
- To achieve the perfect balance of tart and sweet, use a combination of sweet and sour cherries. If you can't find sour cherries, you can substitute tart cranberries or rhubarb.
- For a thicker conserve, cook it for a longer period of time. The longer you cook it, the more the liquid will evaporate and the thicker the conserve will become.
- If you want a smoother conserve, purée it with an immersion blender or food processor before canning.
- Canning is a great way to preserve your sour cherry conserve. It will keep for up to a year in a cool, dark place.
- Sour cherry conserve is a versatile condiment. It can be used as a spread on toast, crackers, or scones. It can also be used as a filling for pies, tarts, and cakes. It can even be used as a glaze for ham or chicken.
Conclusion:
Sour cherry conserve is a delicious and versatile condiment that is easy to make at home. With its perfect balance of tart and sweet, it can be used in a variety of ways. Whether you spread it on toast, use it as a filling for pies and tarts, or even use it as a glaze for ham or chicken, sour cherry conserve is sure to be a hit. So next time you have a bounty of sour cherries, be sure to make a batch of this delicious conserve.
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