After our lovely day out with friends and “Pick your own” cherry event we came home with liters of deep red juicy and sweet cherries. But as you can only eat so much cherry pie we needed to preserve some for later too. This recipe is really simple, and you can use it on a lot of fruit and berries. This way you can decorate your cake or make more cherry pie in the autumn!
© Little Scandinavian
1 liter cherries
300g caster sugar
juice of 1 lemon
250 ml water
Pit the cherries to remove the stones, then rinse them. We use a cherry stone pitter, a must have when you do this! Add the sugar, lemon juice and 250ml water into a large saucepan and bring to the boil. Add the cherries and when they come to the boil, cover with a piece of greaseproof paper. Let it simmer for 6-8 minutes, turning them now and then to make sure they are covered in the syrup.
Have the cherries in a suitable cleaned preserving jar. Continue boiling the syrup until it is reduced by half. Strain through muslin over the cherries and seal the jar when cool. The cherries should be covered by the syrup. Store dark and cool. Remember to turn the jar now and then. Cherries are best if consumed within one year. Make sure the lids are vacuum-sealed.
© Little Scandinavian. Remember to turn the glass now and then.