Gruber's Cherry Preserve. Preserve made from sweet cherries – mild, rounded, and easy to spread for breakfast.
Gruber's Cherry Preserve is a handmade preserve from Reigersberg near Ilz in Eastern Styria. It is cooked from sweet cherries, sugar, pectin, and a little malic acid, 210 g per jar. Mild and fruity, for bread, rice pudding, and sweet dishes, without artificial colors.
Cherry Preserve by Gruber's is the preserve for everyone who likes cherries sweet. In Austria, a clear distinction is made: the *Weichsel* is the sour cherry, tart and acidic, while *Kirsche* usually refers to the sweet cherry. This preserve focuses on the sweet cherry. This makes it milder and rounder than a sour cherry preserve, creating a variety that children and adults like equally. Unlike the cherry ragout from the same producer, it is set with pectin. It is easy to spread and therefore belongs on bread, not just as a dessert.
Sweet cherry, low acidity, soft on bread
The preserve tastes of ripe sweet cherries, fruity and soft. A light acidity from the malic acid keeps it fresh. The cherry itself brings little tartness, which is why the preserve comes across as gentle and balanced.
Compared to raspberry, it is less tangy; compared to damson, it is brighter and more summery. Those looking for a cherry preserve with strong acidity, as provided by sour cherries, will find this one very mild. It is therefore less suitable for cheese with a lot of salt and spice than a tart variety.
Rice pudding, semolina porridge, and the morning buttered roll
In the morning, the cherry preserve belongs on a buttered slice of bread, a roll, or a croissant. Spread over quark with a little vanilla sugar, it makes a quick breakfast that tastes like dessert.
Its real strength, however, shows with warm sweet dishes. A spoonful of cherry is a better fit for rice pudding with cinnamon and sugar than any other variety. The same applies to semolina porridge, the Austrian *Grießkoch*, and sweet cheese crepes (*Topfenpalatschinken*). For a cherry cake without fresh fruit, spread a layer of preserve onto a shortcrust base and sprinkle crumbles over it.
For a dessert in a glass, layer cherry preserve, whipped cream, and crumbled chocolate cake. This is reminiscent of Black Forest cake and is ready in ten minutes. It makes a sweet accompaniment to mild fresh goat cheese on a baguette for an aperitif. For muffins, add a teaspoon to the center of the batter before the tin goes into the oven.
Our tip: Warm up two tablespoons of preserve with a splash of lemon juice and pour it over vanilla ice cream. The lemon adds the acidity that the sweet cherry lacks.
Handmade at the Fruchtzauberei in Reigersberg
The preserve comes from Reigersberg near Ilz in Eastern Styria, from the kitchen of Gruber's Fruchtzauberei, a small family business. The farm's history dates back to 1860, with fruit growing, specifically apples, added in the early 1990s. The tasks are divided: as a master fruit grower, René Gruber is responsible for cultivation, while the cook, Beatrix, handles the preserving.
Like every variety from Fruchtzauberei, this one was created through joint tasting and experimentation. It is made by hand using only sweet cherries, sugar, pectin, and malic acid. Their motto is "Quality over quantity." You can find the preserve at the farm shop, in selected stores, and with us.
For children, rice pudding fans, and everyone who likes it mild
This preserve is for everyone for whom sour cherry is too tart and raspberry too acidic. It is suitable for families with children, people who enjoy cooking rice pudding or semolina porridge on Sundays, and anyone who wants a mild breakfast. As a small gift, it fits into a basket with rice pudding, a cinnamon stick, and a jar of honey for friends who enjoy sweet cooking.
If you prefer your cherry juicy and with a hint of vanilla, choose the Cherry Ragout with Tonka Bean. You can find cherry and apricot together in the Apricot-Cherry Duet. You can see all preserves and ragouts from Fruchtzauberei on the Gruber's Fruchtzauberei page.
It is not suitable for *Weichsel* fans who are looking for a tart, acidic cherry. For that, the sweet cherry is too gentle.
A mild preserve made from sweet cherries – for rice pudding, semolina porridge, and the roll on Sunday morning.
