My best friend and I wanted to can as many fruit as we could this year and so far we’ve tackled strawberries, and now, cherries. We planned a whole slew of recipes for the pounds of cherries that we picked including sour and sweet cherry jam, sour cherry jelly, rosemary pickled cherries, bourbon soaked cherries and finally – these tart cherry coffee preserves. 7 hours of pitting and canning later…we had ourselves a whole stack of freshly canned cherries!
Sampling all the different cherry products we made was very interesting, and determining which ones worked better with sweet versus sour cherries. I preferred the jams and preserves we made using the sour ones. They balanced out the sugar better and gave the flavour more dimension compared to the one note sweetness from the sweet cherries.
This preserve recipe is from the Better Homes and Gardens Canning Late Summer 2015 edition magazine. The one small change I made was to double the amount of coffee beans, as the coffee flavour compliments the cherries so nicely I wanted to highlight the bitter flavour a bit more. The coffee beans also helped to bring out the tartness of the cherries, making for a lovely, syrupy-but-not-too-sweet preserves.
I wasn’t quite sure what to do with these delicious preserves at first, but inspired by the usual pairing of bread, cheese and jam on a charcuterie board, I decided to make some crostini. I wanted to keep the crostini light and simple, so I picked up a baguette and some goat cheese from my local bakery. The crunchy baguette and creamy goat cheese held up nicely with the rich cherry preserves, making for a delightful summer appetizer, or a festive party dish come the holiday season!