For a while I’ve been complaining about the utter lack of sour cherries in the Netherlands. But no more. Because I found sour cherries… in my own front yard. So I got a little bit crazy and made thousands of things with cherries to preserve them. One of them is kompot– it can be made with cherries as well.
One of the things I made was sour cherry preserve with white chocolate and let me tell you a little bit about it.
First of all, the name. I didn’t really know how to call it. It’s not jam because with jam you don’t really have the whole fruit texture, it’s more spreadable. It’s not marmalade either because marmalade is made with citrus fruit. The word, I think, is preserve, although it sounds somewhat weird. The Kitchn has a great explanation of all the differences between jam, marmalade, fruit spread, preserve and jelly, so I think that what I have in mind is a preserve, really.
It is a Polish recipe (or in this case, a combination of various Polish recipes), and we call it “konfitura”. While in other languages (confitura, or confiture) it could mean any preserve made with fruit and sugar, in Poland, we cook whole fruit in syrup until it thickens, so you’ll get whole fruit in a sweet syrup. The only difference is in France where the word confiture is understood to mean the same thing as in Poland. The important thing is that the fruit stays whole. Use only the ripest, sweetest, most beautiful fruit. Cherries, strawberries ( as well as other berries), black- and red currants are perfect for it. Rose petals are also brilliant for a konfitura, however, I’m still working on a recipe and hope to share it when it’s done. Also make sure that the fruit are very sweet. You’ll be using huge amounts of sugar for it- in most cases, it will be two parts sugar for every part fruit. A konfitura has whole part of fruit surrounded lovingly by a sweet, aromatic syrup. It just may be my favourite form of preserving fruit.
You can use it on bread, for cake fillings, or, put it in your tea instead of sugar or honey (you’d be surprised how delicious it is, and you’ll get the additional benefit of being able to eat the fruit!).
So here it is: sour cherry konfitura. With or without white chocolate.
Sour Cherry Preserve with White Chocolate
If you can get your hands on sour cherries, this is what you make from them.
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1 hr 5 min
1 hr 5 min
Amount Per Serving
Calories from Fat 74
% Daily Value *
Total Fat 8g
Saturated Fat 5g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Total Carbohydrates 79g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 3 cups of pitted sour cherries
- 2,5 cups white sugar
- 100g of white chocolate (optional)
- Pour the sugar over the cherries and mix well. Cover and wait till the juice comes out. This could take around a few hours but I just let it stand overnight.
- Take out the cherries and pour the juice into a pan. Bring to a boil and let boil until you get a thick syrup (you can test it by pouring some syrup with a spoon, it should be sticky so it won't make drops). Add the fruit and cook for a little while.
- Gently remove the foam with a wooden spoon. Be careful not to break the fruit.
- If you want to add the chocolate, break it into little pieces and slowly let dissolve into the konfitura. It will a little less transparent.
- Pour the hot konfitura into prepared jars and try not to eat everything at once.
- The chocolate will go to the top of your jars and that's OK.
- when adding the fruit to the syrup, make sure the temperature doesn't fall as much.
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