If you are lucky enough to have some wild cherry trees near you, hurry up and make the most of their short season! Wild cherries are smaller and lighter in color than classical ones, and have a more acidic flavor. This great acidity works perfectly with sweetness, giving a tart note to recipes like pies, crumbles, pancakes or strudels. Here is a recipe for a delicate jam, great to pair with pancakes, toast and fresh goat’s milk cheeses.
2 pounds wild cherries
1 pound sugar
1 teaspoon dried rose petals
1 apple peel
Wash and pit the cherries. Add to a pot with all other ingredients and cook for about 40 minutes. The apple peel is essential to get a nice dense texture as it’s rich in pectine. Rose petals will give a delicate touch, you could use vanilla or mint instead. Sterilise your jars and pour in the jam whilst still boiling hot. If the process is done correctly, the jam will last for 6 months at least. This recipe can be applied to other fruit as well, lowering a little the sugar content. Wild cherries are tart and need an extra push of sweetness, but say you were using ripe sweet peaches, you wouldn’t need as much.
Wrap your jars nicely, store & enjoy during the months when wild cherries are not in season or give away as presents.