You can easily preserve juicy sour cherries for the winter months. This homemade recipe is simple and perfect for pies, desserts, fruit compotes, or just enjoying straight from a bowl.
Preparation time: 35 minutes
Processing time: 15 to 20 minutes
Yield: approximately four 0.5-liter jars
Ingredients
1.5 kg fresh sour cherries
300 g sugar
300 ml water
Preparation
Wash the cherries, remove the stems, and—if desired—remove the pits.
Pour the water into a pot, add the sugar, and heat until the sugar has completely dissolved. Bring the syrup to a brief boil.
Add the cherries to the hot syrup and heat them through for a few minutes. Be careful not to let them cook until they fall apart.
Divide the hot cherries among clean, warm jars. Pour the syrup over them, leaving approximately 1.3 cm of headspace at the top.
Remove any air bubbles, wipe the jar rims clean, and seal tightly.
Place the jars in a boiling water bath. Process for approximately 15 minutes at lower altitudes or 20 minutes at higher altitudes.
