Vanilla Sour Cherry Preserve with Whole Fruit and Fragrant Syrup
A glossy preserve of whole sour cherries poached in a fragrant vanilla syrup, balancing bright tartness with gentle sweetness. Ideal for spooning over yoghurt, toast, porridge, or…
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Servings: 3 | Prep: 25 min | Cook: 35 min | Total: 60 min
Tags: cherry, preserve, small batch, sweet preserve, vanilla, whole fruit
Ingredients
- 1000.0 g sour cherries (whole, ripe, washed and stemmed; pitted if preferred, but keep fruit whole)
- 700.0 g granulated sugar (adjust slightly to taste depending on cherry sharpness)
- 150.0 ml water
- 1.0 vanilla pod (split lengthways and seeds scraped)
- 2.0 tbsp lemon juice (freshly squeezed)
- 1.0 pinch fine sea salt (optional, to round out the flavour)
Instructions
- Place the sour cherries, sugar, water, vanilla seeds, vanilla pod, lemon juice, and salt into a wide pan, then stir gently over low heat for 5 to 7 minutes until the sugar has fully dissolved and the fruit begins to look glossy without breaking up.
- Increase to medium heat and bring the mixture to a gentle simmer over 5 minutes, stirring carefully once or twice and skimming off any pale foam as it appears so the syrup stays clear and bright.
- Simmer on medium-low heat for 8 to 10 minutes, shaking the pan occasionally rather than stirring, until the cherries look plump and the syrup smells floral and fruity with a clear vanilla aroma.
- Use a spoon to lift out a portion of the cherries into a heatproof bowl, then continue cooking the syrup over medium heat for 8 to 12 minutes until it thickens slightly, coats the back of a spoon, and forms slower, heavier bubbles.
- Return the cherries to the pan and simmer on low heat for 3 to 5 minutes, gently turning the fruit in the syrup until everything is evenly coated and the preserve tastes balanced; add a little extra lemon juice at this stage if it needs more brightness.
- Remove the pan from the heat and leave the preserve to stand for 5 minutes so the fruit settles and the vanilla infuses more deeply, then discard the vanilla pod if you prefer a smoother finish.
- Spoon the hot preserve into warm, sterilised jars, making sure the cherries are covered by syrup, then seal and leave to cool completely at room temperature until the syrup thickens further.
- Refrigerate once cooled and rest the preserve for at least 24 hours before serving, so the flavour becomes rounder and the vanilla perfume carries through the fruit and syrup.
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