Whole sour cherries, slowly simmered and sealed in while they’re still at their peak - nothing lost, all that sharp, fragrant depth kept intact. It’s got that classic European feel people tend to recognise straight away.

Great with pancakes, ice cream, or yoghurt - and just as good alongside duck, lamb, or pork where that sweet-tart edge really works.

Part of the Emmaline range, named after Peter Nicholsons' mum, Emma. It’s all grounded in simple Tasmanian preserving traditions - small batches, done properly, and packed into 300ml glass jars with no fuss.