Balsamic Preserved Cherries

I have a self imposed rule about shoes and purses.  In order for me to buy a new one, an old one has to go.  For the shoes, this isn’t so problematic.  I tend to go through them on a regular basis.  Typically, the pair I’m buying is to replace the pair that I’ve just worn out.

It’s a little trickier with the purses.  I have to think long and hard about which one I am willing to part with in order to add a new one to my collection.  Honestly, it’s been a while since I’ve bought a new purse…but there was a lovely Kate Spade bag on ridiculous sale a few months ago that nearly pushed my beat up Coach bag into the donation pile.

In the year or so that I’ve been canning, I’ve come to realize that I need to expand this rule just a bit to include jars.  The collection of half pint jars…both empty and full…is threatening to take over what little storage space we have here at BAH.  That means that until we eat our way through what’s already been canned, or give it away, I am on canning restriction.  No new jars will be purchased and no new batches of jams or jellies will be cooked up.

Part of the canning collection that we’ve dug into recently is the balsamic preserved cherries.  Both savory and sweet, they are one of the more versatile jars in the stash…they could go with a pork or beef tenderloin as easily as they dress up my morning yogurt.  I can’t believe it has taken us this long to open them up and let them shine in all of their syrupy balsamic glory.

Fortunately, I should have plenty of time to work through the rest of the inventory before cherry season comes back around.  Because I need to make sure these get restocked.

Balsamic Cherries

Adapted from Nomnivorous

BAH Note: You’re going to want a cherry pitter for this project.  If you don’t have one, see if you can borrow one or just resign to buying one for about twenty bucks.  Pitting this many cherries is a bit of work, even with the gadget, but the pitter should cut down on the cursing and CSI worthy spattering.  If you absolutely can’t get your hands on a pitter, you could use a paring knife to carefully cut the cherries open and squeeze out the pits.

  • 4 cups sweet cherries, stemmed and pitted
  • 1/4 cup water
  • 1 1 /2 cups sugar
  • 6 tablespoons balsamic vinegar

Combine the cherries and water in a large dutch oven or other non-reactive pot.  Bring to a gentle boil over medium heat, stirring frequently and lightly crushing the cherries to break them up and release juice.

Add the sugar, balsamic vinegar, and a pinch of kosher salt. Continue to gently boil the mixture for approximately 20 minutes, stirring frequently, until it thickens a bit but is still loose.

Ladle the mixture into heated jars, leaving 1/4 inch head space, and process for 10 minutes.

Let the jars cool for 24 hours before checking the seal and storing the jars. Any jars that have not sealed should be refrigerated or immediately reprocessed using new lids.

balsamic cherries