preserving cherries {part three}

I promise you we’re getting closer to that cherry slushy I keep promising you. I must confess, this whole idea of posting a series on cherries seemed like a good idea when I first started out. The problem is I get easily distracted by all the new finds at the farmers’ market each week. I’m also a little distracted after the past weekend’s festivities. Those of you who made it to Big Summer Potluck this weekend know what I’m talking about, and if you didn’t, then I’ve got some lovely people to introduce you to soon.

But back to the cherries, before the season ends.

This week’s theme for Summer Fest 2011 is…drum roll please…cherries! So not only do you get the joy of making this conserve, but you get a whole list of links for more cherry recipes too. It’s a win-win, when you think about it.

Cherryconserves

Oh, what is a conserve a few of you are asking, right? Don’t worry I had no clear idea either until I came across this recipe for strawberry conserve from the Canal House Cooking folks in the June issue of Bon Appetit—you know, the one with Gwyneth on the cover (and while I know there are naysayers, I for one, really love the direction Bon Appetit is going in editorially).

Again, though, back to the beloved cherries.

I’ve been playing a lot with this method of making conserves. In fact, I haven’t made a single jar of real jam since the start of strawberry season. The idea of simply slicing fruit, sprinkling it with sugar and letting it take a time out while the sugar slowly coaxes out the fruit’s natural juices is just too easy for words. Why, I ask, would I want to deal with jam making when my time and attention can be better spent on great new things like this?

Okay, maybe I haven’t abandoned my microwave jam method for good. Perhaps this is a just a phase, and I just need to get this obsession with making conserves out of my system. For now, there is no end in sight. I’ve put up jars of apricot-lemon thyme conserves, blueberry conserves, strawberry-rosemary conserves—and peaches are next in my path of conservation. Get it? Oh, nevermind. Just go buy some cherries, and make this conserve—slushies are in our future.

I promise.

This recipe is now available to paid subscribers on my site, Simmering.  Join thousands of other subscribers now for as little as $2.50/month. Use this link for a special 15% discount on annual subscriptions for being a loyal reader of In Jennie’s Kitchen (that’s only $25.50/year!).

8 Comments

  • Sharon Miro

    Love this. But cherries just do not last long enough to make anything out of them when I buy them. I have two trees in Oregon that I missed their season by 2 weeks this year. Won’t happen next!
    BTW, leaving apricots to macerate for overnight, or even 2 days changes everything: richer (if possible) flavor, and no need for the 2 step method or pectin. They thicken in minutes.
    JP’s note: Yes, our cherry season here was quite short too, but it’s the one exception I do make, and opt to buy the ones coming in from Washington State. I find they hold up to the travel and taste as good as our locally grown ones.

  • anneliesz

    The cherry slushie looks refreshing for hot summer days. I typically pit my cherries with a paring knife and find once I establish rhythm and groove, it’s a cinch. We just picked up some bing cherries this week, riding out cherry season for that last little bit…

  • Peggy

    This sounds delicious but we have managed to miss the fresh fruit season this year. If you can believe it I just found at least 6 one gallon bags of peaches in our chest freezer from last year. How can that happen?!?
    Any ideas? Not in the mood for peach jam but I need to use them.

  • Charity

    Just a quick question, what other flavoring extract would you suggest? My daughter is allergic to nuts so I don’t use any nut products in my kitchen :(. P.S. Praying for you and your family!!