Sour Cherry Conserva

1 quart sour cherries, pitted
3/4 cup (150 grams) granulated sugar
1 (2-inch) strip of lemon zest
Pinch of kosher salt
Juice of 1/2 lemon, plus more as needed

Combine the cherries, sugar, zest, and salt with 1/4 cup water in a medium heavy bottom saucepan set over medium heat. Bring to a simmer, decrease the heat low enough that the fruit and liquid are at a bare but noticeable simmer, and cook, uncovered, stirring from time to time, until the liquid is the consistency of thick syrup, about 30 minutes. Remove from heat and stir in lemon juice. Taste and add more lemon juice if needed. Let cool to room temperature and transfer to a clean jar. The conserva will be more loose than preserves. Cover and refrigerate. Conserva will keep for about 1 month.

Makes about 1 1/2 cups.