Recipe: Homemade Syrup-Preserved Cherries
Category: Jams and Preserves
Serves: 2 jars
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cherries | 2 kg |
| Sugar | 200 g |
| Water | 1 liter |
Instructions:
Step 1: Prepare the Jars
To begin making syrup-preserved cherries, first ensure you have the appropriate glass jars for canning (twist-off types with metal lids or jars with spring-type closures and rubber seals). Sterilize the jars thoroughly according to the health guidelines provided at the end of the recipe. Start by washing the jars under running water, making sure to clean the rubber seal if using hermetic jars, and set them aside to dry.
Place a clean dish towel at the bottom of a large pot with high sides, then arrange the jars inside. Wrap the jars with one or more dishcloths to prevent any collisions while boiling. Fill the pot with water, ensuring that it covers the jars completely. Bring the water to a boil, then lower the heat and let the jars simmer for 30 minutes. About 10 minutes before finishing, add the jar lids to sterilize as well. Once the time has passed, turn off the heat and allow the jars to cool in the water until it reaches room temperature. When the water cools, carefully remove the jars and set them to drain on a clean towel.
Step 2: Prepare the Syrup
While your jars are cooling, prepare the syrup. In a pot, add 1 liter of water and 200 grams of sugar. Heat the mixture over medium heat, stirring occasionally until the sugar dissolves completely. Be cautious not to overheat the syrup; it should not cook for too long to avoid caramelizing. Once the sugar has dissolved, allow the syrup to cool to room temperature.
Step 3: Prepare the Cherries
Select firm, ripe cherries for the preserve. Wash them thoroughly and dry them gently with a clean towel. Remove the stems from the cherries, leaving the fruit intact.
Step 4: Fill the Jars
Place the prepared cherries into your sterilized jars. Carefully pour the cooled syrup over the cherries, making sure to leave about 1 cm of space from the jar rim. As you pour, gently shake the jars to release any trapped air bubbles.
Step 5: Seal the Jars
If using twist-off jars, screw the lids on firmly but not too tightly. For jars with spring-type closures, secure the lids properly. At this point, you are ready for the final step.
Step 6: Boil the Jars
Place the jars in a large pot, ensuring they are wrapped in dish towels to avoid breakage. Fill the pot with water, ensuring it covers the jars, but the water level should not exceed the height of the lids. Bring the water to a boil, then simmer for 20-30 minutes. After this time, turn off the heat and carefully remove the jars from the water using tongs. Allow the jars to cool completely on a clean towel.
Step 7: Check the Seal
Once the jars have cooled, check if the sealing has been successful. For twist-off jars, press down in the center of the lid; if it doesn’t make a “click-clack” sound, the vacuum seal has been formed correctly. For jars with rubber seals, you can perform a vacuum test by pulling the tab. A sharp sound indicates a proper seal, while a soft or “soggy” sound means the seal hasn’t formed, and the contents should not be consumed.
Your homemade syrup-preserved cherries are now ready to be stored and enjoyed at your convenience! They make a delightful topping for desserts or are perfect as a standalone treat. Enjoy your preserved cherries with confidence knowing that you’ve created a wonderful homemade preserve.
