Best 7 Celestial Cherry Conserve Recipes

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Indulge in a taste of the extraordinary with our collection of celestial cherry conserve recipes. These delectable creations transform simple cherries into culinary masterpieces, capturing the essence of summer in every jar. From the classic conserve, bursting with sweet-tart cherry flavor, to the unique savory conserve, which adds a touch of tangy intrigue, our recipes cater to every palate. Explore the vibrant red conserve, perfect for brightening up your breakfast toast or adding a touch of sweetness to your favorite cheese board. Discover the luscious black conserve, with its deep, rich flavor, perfect for adding a touch of sophistication to your desserts. And for those who love a bit of spice, try our chili-infused conserve, which brings a delightful warmth to your dishes. No matter your preference, our celestial cherry conserve recipes are sure to tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

CHERRY & CINNAMON CONSERVE



Cherry & cinnamon conserve image

Cherry jam is a great way to make the taste of summer go on and on, if you can manage not to eat it all at once

Provided by Mary Cadogan

Categories     Afternoon tea, Condiment

Time 55m

Yield Makes about 1kg

Number Of Ingredients 4

1kg cherry , stoned
1 cinnamon stick
zest and juice 2 lemon
500g jam and sugar with added pectin

Steps:

  • Put a couple of saucers into the freezer. Roughly chop about a third of the cherries. Put into a large pan with the cinnamon stick, broken in half, the lemon zest and juice and 150ml water. Bring gently to the boil, then reduce heat and simmer for 20 mins, stirring occasionally, until cherries are softened.
  • Add the sugar, stir until dissolved, then increase the heat and boil hard for 4-5 mins until the conserve is softly set. To test this, take a saucer from the freezer and spoon a little jam onto it. Push your finger through the jam; if it wrinkles on the surface it is ready. If not, reboil for a few mins more, then test again. Spoon into small clean warm jars, seal and label. Once open, keep in the fridge.

Nutrition Facts : Calories 36 calories, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar

CHERRY PRESERVES



Cherry Preserves image

Make this while the fruit is in season. The cherries are abundant, reasonably priced, and ripe with flavor. Use only cherries with no blemishes.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 4 half-pint jars

Number Of Ingredients 3

4 pounds red or yellow cherries, stemmed and pitted
2 cups plus 6 tablespoons sugar
2 tablespoons freshly squeezed lemon juice, (1 lemon)

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 four jars on the rack, and add the lids; it's not necessary to add the screw bands. Fill pot with enough water to cover 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 water to a simmer (180 degrees) let lids and jars simmer 10 minutes or until you're ready to fill them. Place four small plates in the freezer.
  • In a medium stockpot, combine the cherries, 1/4 cup sugar, and lemon juice; place over medium-high heat. Cook, stirring frequently, until the sugar has dissolved, 2 to 3 minutes. Stir in one-third of the remaining sugar, and cook, stirring, until it has dissolved, 1 to 2 minutes. Add the 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 mixture, and cook, stirring frequently, until 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 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 2 or 3 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 the rim with a clean damp towel. Using the 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 filled jar in simmering water. Repeat with the remaining jam and jars, making sure jars aren't touching sides of pot and are spaced 1 inch apart.
  • Raise the heat to high, cover stockpot, and bring water to a boil. Process jars in boiling water for 10 minutes. Using tongs, transfer jars to a wire rack to cool completely. Store jam in a cool, dark place up to 1 year.

SOUR CHERRY CONSERVE



Sour Cherry Conserve image

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

8 ounces sun-dried tart cherries (1 1/2 cups)
1 cup sugar
1 tablespoon freshly squeezed lemon juice

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



Over-the-Top Cherry Jam image

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

2-1/2 pounds fresh tart cherries, pitted
1 package (1-3/4 ounces) powdered fruit pectin
1/2 teaspoon butter
4-3/4 cups sugar

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.

SOUR CHERRY PRESERVES



Sour Cherry Preserves image

Categories     Condiment/Spread     Fruit     Condiment     Cherry     Summer     Edible Gift     Gourmet

Yield Makes 7 or 8 (1/2-pint) jars

Number Of Ingredients 5

4 lb sour cherries, stemmed and pitted, reserving 3 tablespoons pits
5 cups sugar
1/3 cup fresh lemon juice
1 (1 3/4-oz) box plus 3 tablespoons lower- sugar powdered pectin
Special equipment: a cherry pitter; cheesecloth; a candy thermometer; 8 (1/2-pint) canning jars with lids and screw bands

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.

BEST CHERRY PRESERVES



Best Cherry Preserves image

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

2 lbs cherries, pitted (6 cups)
1 (3 1/2 ounce) box pectin
1/4 cup granulated sugar
1/2 teaspoon butter
3 cups sugar

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.

PRESERVED CHERRIES



Preserved Cherries image

Preserve sweet or sour cherries to remind you of summer all year round. Easy to make, keeps well all winter, and makes a great gift for friends and family.

Provided by LenaM

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Yield 16

Number Of Ingredients 3

2 pounds fresh cherries, stems removed
4 cups water
¾ cup white sugar

Steps:

  • Inspect 8 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water for 10 minutes to sterilize. Wash new, unused lids and rings in warm soapy water.
  • Fill sterilized jars with cherries up to the "neck" of the jar.
  • Pour water into a large pan and bring to a boil. Add sugar and keep boiling until sugar dissolves. Pour hot simple syrup over cherries into the jars up to 1/8-inch from the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 20 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition Facts : Calories 77.1 calories, Carbohydrate 18.8 g, Fat 0.5 g, Fiber 1.3 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 1.8 mg, Sugar 17.5 g

Tips:

  • Choose fresh, ripe cherries for the best flavor.
  • Wash the cherries thoroughly before pitting them.
  • Use a cherry pitter to remove the pits from the cherries.
  • Combine the cherries, sugar, lemon juice, and pectin in a large saucepan.
  • Bring the mixture to a boil over medium heat, stirring constantly.
  • Reduce the heat to low and simmer for 15 minutes, or until the conserve has thickened.
  • Remove the conserve from the heat and let it cool slightly.
  • Pour the conserve into sterilized jars and seal them tightly.
  • Process the jars in a boiling water bath for 10 minutes.
  • Let the jars cool completely before storing them in a cool, dark place.

Conclusion:

Celestial cherry conserve is a delicious and versatile condiment that can be enjoyed in many different ways. It can be spread on toast or crackers, used as a topping for yogurt or ice cream, or even added to cocktails. With its bright red color and sweet-tart flavor, celestial cherry conserve is sure to add a touch of elegance to any dish. So next time you're looking for a special treat, give this recipe a try. You won't be disappointed!

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