Skip to main content
Epicurious

Sweet Cherry and Lemon Conserve

4.2

(3)

Editor's note: This recipe is adapted from Justin Rashid of American Spoon Foods in Petoskey, Michigan.

To read more about Rashid and the northwestern Michigan cherry harvest, click here.

"In northwestern Michigan, we have more cherries than we know what to do with, so everyone cans to preserve the summer harvest," says Rashid. "I usually make this conserve with our local Schmidts, which are very black and sweet. But regular Bings, or any sweet variety, can be substituted. Be sure they're ripe, but not overripe — plump, glossy, and firm."

The conserve is great on toast, croissants, or biscuits, or with bagels and cream cheese. It can even be thinned with a little red wine and used to glaze a roasted duck.

Cooks' Note

Note: For safety, if you plan to keep the jars unrefrigerated, click here for instructions on processing them in a boiling-water canner after filling.

Read More
Grape Dumplings
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Passion Fruit Curd
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
Not-So-Secret Burger Sauce
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
XO Sauce
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Lemon Icebox Pie
Easy lemon icebox pie recipe with a graham cracker crust and whipped cream topping.
Sour Cherry and Campari Galette
This Campari-spiked galette features the herbal aperitif, tart cherries, and floral citrus zest and is perfect for those who prefer bitter to sweet.
Spice-Grilled Pork Chops
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
Jammy Grape Galette
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.