Serbian Sour Cherry Fruit Preserve

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A classic Serbian welcome-jar sweet, this fruit preserve simmers whole sour cherries in a glossy sugar syrup until tender and jewel-like. Traditionally offered to guests in tiny crystal glasses alongside a small glass of cold water, it is the soul of Serbian hospitality.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 0.3 gFat
• 0 gSaturated Fat
• 72 gCarbs
• 2 gFiber
• 65 gSugar
• 1 gProtein
• 2 mgSodium
• 210 mgPotassium
• 18 mgCalcium
• 0.4 mgIron
• 12 mgVitamin C
• 55 mcgVitamin A

Ingredients

For the Fruit

• 1 kg (about 4 cups) fresh sour cherries, rinsed and pitted
• 1 tablespoon fresh lemon juice
• 1 long strip lemon peel

For the Sugar Syrup

• 800 g (about 4 cups) granulated sugar
• 250 ml (1 cup) water
• 1 vanilla bean, split lengthwise (optional)
• A pinch of citric acid or 1/4 teaspoon ascorbic acid (optional, for set and color)

Directions

1. In a heavy-bottomed, non-reactive pot, combine the water and sugar and heat over medium, stirring only until the sugar fully dissolves; do not let it boil before the sugar is dissolved to prevent crystallization.
2. Add the vanilla bean and lemon peel, raise the heat, and bring the syrup to a gentle boil; cook for 5 minutes to slightly thicken it.
3. Carefully lower the pitted cherries into the boiling syrup in batches and add the lemon juice; the syrup will momentarily stop bubbling.
4. Return the mixture to a steady, gentle simmer (avoid a rolling boil) and cook uncovered for 30-40 minutes, swirling the pot rather than stirring to keep the cherries whole.
5. Use a slotted spoon to skim off any pink foam that rises to the surface during cooking.
6. Test for doneness: a cherry should feel tender when pressed between two fingers, and a teaspoon of syrup dropped onto a chilled plate should hold its shape and feel syrupy, not watery.
7. Remove the lemon peel and vanilla bean. Using a slotted spoon, pack the cherries into clean, warm glass jars (about 250 ml each), then pour the hot syrup over them, leaving 1 cm (1/2 inch) of headspace.
8. Tap jars gently to release air bubbles, seal loosely, cool completely at room temperature, then close tightly and store in a cool dark place; refrigerate after opening.
9. Let the preserve rest for at least 3-5 days before serving so the syrup fully absorbs the cherry flavor and takes on a deep ruby color.

Cook’s Notes

• Use the freshest, firmest sour cherries you can find; overripe fruit will collapse and cloud the syrup.
• Resist the urge to stir the pot – swirling or gently shaking keeps the cherries intact and the syrup clear.
• A long, slow simmer in a wide enamel or stainless-steel pot produces the best glossy texture and preserves the fruit shape.
• Traditional presentation: spoon a single cherry with a small amount of syrup into a 60-80 ml crystal glass and serve with a small glass of cold water.
• Stored in a cool pantry in sterilized jars, the preserve keeps for up to 6 months unopened; once opened, keep refrigerated and use within 3 weeks.

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