Hark! The sour cherries are here. Available for just a short window in Pennsylvania in June and July, we spotted these bright little orbs of goodness at the local farmer’s market this weekend and immediately pounced on this hot ticket fruit! Sour cherries are very delicate and quite tart on their own, so although canned preserves are intended for enjoying summer fruits in the winter, a quick jam meant for eating right away eliminates the worry of damaging delicate hard-to-find fruits and concentrates the flavors in a way that truly celebrates the moment! We used Heritage Select instead of sugar and blitzed the cooked compote in a food processor for a fruit butter like consistency. Adding whatever fresh herbs you have on hand lends a subtle earthiness to balance the sour and the sweet. Yes, pitting cherries is a pain, but we’ve included a fast pitting technique below from The Kitchn. We promise it’s worth it.

Sour Cherry Preserves

Serves: 2-4 |  Prep Time: 30 min | Cook time: 30 min

Ingredients:

• 1 lb. sour cherries, pitted and halved. Pit the easy way.
• 1/4 c. Heritage Select Honey
• 5 sprigs Thyme (or another fresh herb), picked
• 1/4 tsp. Arrowroot powder

1. In a saucepan over low heat, slowly simmer cherries, honey, arrowroot, and picked herbs.
2. Once the cherries begin to let out some of their juices, occasionally stir the mixture with a spatula. Remember, this fruit is extremely delicate and can burn easily. Keep mixture on very low heat, simmering just slightly.
3. Once the skins are softened, remove the mixture from heat and carefully pour into a blender or food processor.
4. Blend preserve until smooth.
5. Pour into glass jar and let cool uncovered before storing in fridge.
6. Enjoy within one week.