Eat Cherries in Winter: Capture Summer’s Sweetness in a Jar

Summer’s bounty doesn’t have to end with the season! Plump, juicy cherries can be enjoyed year-round with a little planning and preservation. Here’s how to capture the taste of summer by bottling cherries at their peak and enjoying them all winter long.

Ingredients:

• Fresh sweet cherries (choose a variety with firm flesh, like Rainier, Bing, or Stella)
• Sugar (granulated or canning sugar)
• Water
• Lemon juice (optional, for extra acidity)
• Whole cloves (optional, for a warming spice)
• Cinnamon sticks (optional, for a warming spice)

Recipes and Methods:

1. Simple Syrup-Packed Cherries:

This method is perfect for enjoying cherries on their own or using them in desserts later.

• Ingredients:
  • 4 cups fresh cherries, pitted
  • 2 cups sugar
  • 2 cups water
• Method:
  1. In a large pot, combine sugar and water. Bring to a boil, stirring to dissolve sugar.
  2. Reduce heat and simmer for 5 minutes.
  3. Add cherries and simmer for an additional 5 minutes, or until cherries soften slightly.
  4. (Optional) Add a squeeze of lemon juice, a few cloves, or a cinnamon stick for a touch of variety.
  5. Remove from heat and let cool slightly.
  6. Pack cherries and syrup into sterilized jars, leaving 1/2 inch headspace.
  7. Process in a boiling water bath canner for 15 minutes (adjust for altitude if necessary).
  8. Cool completely, store in a cool, dark place.

2. Spiced Cherry Compote:

This recipe creates a delicious compote perfect for topping yogurt, ice cream, or pancakes.

• Ingredients:
  • 4 cups fresh cherries, pitted
  • 1 1/2 cups sugar
  • 2 cups water
  • 1/2 lemon, sliced
  • 4 cloves
  • 2 cinnamon sticks
• Method:
  1. In a large pot, combine sugar, water, lemon slices, cloves, and cinnamon sticks. Bring to a boil, stirring to dissolve sugar.
  2. Add cherries and simmer for 15-20 minutes, or until cherries soften and release their juices.
  3. Remove cloves and cinnamon sticks.
  4. Pack cherries and compote into sterilized jars, leaving 1/2 inch headspace.
  5. Process in a boiling water bath canner for 15 minutes (adjust for altitude if necessary).
  6. Cool completely, store in a cool, dark place.