East Village Resident Finds Sweetness in Seasonal Sour Cherries

For many home cooks, the arrival of sour cherries signals a brief, high-stakes window for preservation. For longtime East Village resident Gab Schueler, the fleeting season has evolved into an annual culinary ritual that she began during the early days of the pandemic.

Schueler’s interest in the craft was sparked by a surplus of citrus gifted by Dan Sweeney of the 11th Street Bar just before the 2020 lockdown. After successfully experimenting with marmalade, she turned her attention to sour cherries, eventually adopting a recipe from chef and author David Lebovitz. Schueler notes that she typically modifies the original instructions by omitting additions like kirsch or almond extract, preferring to highlight the natural flavor of the fruit while slightly reducing the sugar content.

Sourcing her ingredients from the Union Square Greenmarket, Schueler emphasizes that the fruit is highly perishable and requires prompt attention. Because she avoids the traditional, often daunting, canning process, she utilizes a refrigerator-friendly method that allows the jam to be consumed within a few weeks. This approach, she suggests, is accessible to beginners who may be intimidated by the equipment typically associated with food preservation.

One of the more unconventional aspects of her process involves pitting the cherries. Lacking a specialized tool, Schueler reports that she uses an unbent paperclip to remove the pits—a task she describes as meditative when performed one by one at the kitchen sink.

Beyond cherries, Schueler has applied this simplified, small-batch technique to other seasonal produce, including strawberries, raspberries, and peaches. She encourages others to experiment with the method, noting that it requires no specialized gear and can be performed using repurposed jars. For those interested in trying their hand at the craft, she suggests starting with a small quantity of fruit to see if the process suits their kitchen routine.