These Cherry Preserves are quick and easy! There is just one simple addition that makes them tower over all the rest! Stock up on Summer’s bounty and enjoy all year! I spread mine on black pepper honey ricotta toast for an easy snack or breakfast.
I can’t eat cherry preserves with a spoon. That guilty pleasure is reserved for Nutella, peanut butter, and pasta sauce. (Oh, so that last one is weird?! Judgy)
So what to do with all the cherry preserves? Spoon a generous amount over black pepper honey ricotta on sourdough toast! Obviously.
You could use regular ricotta…but I’m Extra and I mixed mine up with some fresh cracked black pepper and a dollop of local honey. I keep a pre-sliced loaf of homemade sourdough in my freezer for just these moments. This particular batch was Smoked Paprika Sourdough. Imagine all those flavors marrying in your mouth…yup a little bit of heaven.
Last week was the last of the local cherries in NYC. Like little red phantoms, one minute they’re here and the next minute they’re gone. Overnight the gems disappear: First the tart cherries and then the sweet. Every single year I’m left a little sad at their departure.
I don’t play favorites with fruits, because Summer is magic, but if I did, cherries would be right up there.
I told you about my first summer in NYC, when cherries were gone before I even got started on cherry desserts. This year I vowed never to let that happen again. One could even accuse me of indulging in a bit of cherry mania [evidence on my Instagram lol]
Even here on AHC, I put cherries in my grain bowls, in my caramel ice cream, pickled them, and put those pickles in a stone fruit panzanella salad. At work I baked ALL THE THINGS! (Cherry Coca Cola Cake anyone?!)
I wrote you a little cheat sheet for making the cherry happiness last all year:
Step 1: Buy all the cherries; eat as many as possible.
Step 2: Make jam
Step 3: Pickle the rest
See easy as pie!
You know what else is easier than pie? These cherry preserves. Seriously so simple.
A little trade secret – keep the pits, wrap them in cheesecloth and cook them with your jam. They will impart a subtle depth of flavor. Almost like cinnamon. In fact, you can cheat and just add a cinnamon stick, but I like to use all the bits of the cherry. I like to think it makes Mother Nature smile.
But just in case you did want to make cherry pie. I'm here for it 😉
Oooo or a galette!
Easy Cherry Preserves
Ingredients
- 3 cups Cherries (pitted (566g) I used a mix of sweet & tart)
- 2 cups Granulated Sugar (230g)
- 1 lemon (juiced (40g))
- Cherry Pits
Instructions
- Place cherry pits in a single layer of cheese cloth and tie shut with kitchen twine.
- In a non-reactive sauce pot 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 bit of preserves on a frozen plate and place back in the freezer. They should hold a line when you run your finger through it, but they shouldn’t run down the plate. Remove from heat immediately!
- Carefully squeeze liquid from the cheesecloth pit bundle into the pot. I use a spoon to help because its hot!
- Scoop into jars or whatever container you desire. You can also can them properly for longer storage. I just store mine in the refrigerator.
Notes
It's simple but it looks so delicious! I love savory/sweet thing 🙂
That is one awesome toast. Love the riot of colors here. Ricotta with cherry preserve seems to be a delicious combo!
This looks amazing!!! Thank you for sharing you’re creativity!!
This looks really delicious. Have you tried this using any different fruit? Thanks!
Really simple and tasty recipe. Well done Lindsey.
wow this white-red toast is making me so so hungry... thank you Lindsey 🙂
Thanks Nisha!!
Cookie Girl! Glad to see you blogging again. Commenting on here feels familiar and like the good old days again lol. Time flies! I love cherries. Never tried pickled ones before! They look delish.
Hey Girl!! I'm trying this (not so new) thing where I do it all! lol
Time really does fly! It seems like not too long ago we were both just starting out, you were telling me about culinary school and were a line cook. Then bam, you wrote a book, I'm a pastry chef. Geez!
Sorry. I reread and found the answer.
Thank you.
Great post. ????
No worries, Nancy! I cruelly put it all the way at the bottom! 🙂
What does the cherry Pitts in the cheesecloth do?
I have not heard of this. It looks delicious!