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Polish Sour Cherry Preserve With White Chocolate

Sour Cherry Preserve

 
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
Yields 4
If you can get your hands on sour cherries, this is what you make from them.
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Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
386 calories
79 g
5 g
8 g
3 g
5 g
191 g
26 g
75 g
0 g
2 g
Nutrition Facts
Serving Size
191g
Yields
4
Amount Per Serving
Calories 386
Calories from Fat 74
% Daily Value *
Total Fat 8g
13%
Saturated Fat 5g
25%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 5mg
2%
Sodium 26mg
1%
Total Carbohydrates 79g
26%
Dietary Fiber 2g
8%
Sugars 75g
Protein 3g
Vitamin A
30%
Vitamin C
20%
Calcium
7%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 cups of pitted sour cherries
  2. 2,5 cups white sugar
  3. 100g of white chocolate (optional)
Instructions
  1. 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.
  2. 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.
  3. Gently remove the foam with a wooden spoon. Be careful not to break the fruit.
  4. 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.
  5. Pour the hot konfitura into prepared jars and try not to eat everything at once.
Notes
  1. The chocolate will go to the top of your jars and that's OK.
  2. when adding the fruit to the syrup, make sure the temperature doesn't fall as much.
beta
calories
386
fat
8g
protein
3g
carbs
79g
more
The European Mama http://www.europeanmama.com/
 
 
 
 
 
 

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9 Comments

  • Reply Kim Miller November 16, 2013 at 4:25 pm

    Normally I’m too lazy to convert metric to US measurements for recipes, but you reeled me in on this one! Also cherries are considered a good food for people with autoimmune arthritis, something in the compounds they contain (especially sour cherries) are good to help with symptoms. This is a creative way to fix them that I know both my children with JA would LOVE, and something we haven’t tried yet. win-win-win. Thanks for posting! (ps, I found you over at BlogHer for Nablopomo!)
    Kim Miller recently posted…Chopped!My Profile

    • Reply European Mama November 16, 2013 at 4:41 pm

      Hi, thank you for commenting and I am glad that you found me through NaBlPoMo! I went over to check on your blog and think you’re doing a great job, I haven’t even heard about JA until I found your blog! If you don’t want to convert, try this: http://www.metric-conversions.org/weight/kilograms-to-pounds.htm. As for chocolate, in Europe a bar of chocolate is 100g hope that helps!

  • Reply Christele @ Health n Horizons November 16, 2013 at 9:55 pm

    Coming over from NaBloPoMo. I love it when the jam has whole fruit pieces in it. my grandma used to do it with apricots and cherries and they were delicious. I wonder if it will still taste as good if we use less sugar. maybe it won’t last as long but I guess I’ll have to try 🙂 and Good luck with the challenge 🙂
    Christele @ Health n Horizons recently posted…Man’ousheh pocketsMy Profile

    • Reply European Mama November 16, 2013 at 10:02 pm

      Hi Christele, thanks for your comment! Your grandmom’s jam sounds awesome, I love apricots- and they sure should taste great combined with cherries! Feel free to adjust the recipe, you can add less sugar if you want to! Good luck with #NaBloPoMo as well!

  • Reply Tea Around the World: The European Mama - Multicultural Kid Blogs December 15, 2013 at 2:41 pm

    […] tea instead of honey or sugar. If you want to know what kind of preserve I mean, check on my blog, The European Mama- just skip the white […]

  • Reply SJ @ Chasing the Donkey March 8, 2014 at 6:42 pm

    The sour cherry tree at the house where I live now just just reduced by 50% as it was far too big – so never fear if you come visit one day , I’ll have some here for you.
    SJ @ Chasing the Donkey recently posted…8 Spectacular National Parks in Croatia #SundayTravelerMy Profile

    • Reply Olga Mecking March 9, 2014 at 11:02 am

      Sj, we do have a cherry tree so thanks for that- but I think I may have more reasons to visit Croatia!

  • Reply Rose Petal Jam July 2, 2015 at 9:30 am

    […] Step number 1: completed. Now, step number 2: the recipe. I called in jam but in fact, what I want is a konfitura, similar to my sour cherry preserve.  […]

  • Reply Bilberry Jam - The European Mama August 7, 2015 at 12:51 pm

    […] often miss the food from home, but sometimes miracles happen. Sour cherries were one example. For a long time I couldn’t think about anything else… but then we moved and I […]

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