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Epicurious

Sweet Cherry and Lemon Conserve

By Justin Rashid

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.

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