Sour Cherries for Cakes or How to Preserve Them

Name: Sour Cherries for Cakes or How to Preserve Them - Gratiela A.
Ingredients: 10 kg sour cherries with pits; 1.5 kg sugar; 2 tablespoons of shaken salicylate (or aspirin or any preservative you want)

Pickles - Sour Cherries for Cakes or How to Preserve Them by Gratiela A. - Recipia

To prepare sour cherries in a jar, the traditional recipe used by my grandmother, mother, and mother-in-law is a true ritual that reminds us of the flavors of childhood. Sour cherries are versatile fruits, perfect for cakes or as a side dish with a juicy roast. The process begins with selecting quality, fresh, and smooth sour cherries. They are placed in a bowl of cold water, where they are thoroughly washed to remove impurities. It is essential to remove the stems and pits, a step that may seem daunting and time-consuming, but it is worth the effort considering the final result. From 10 kg of uncleaned sour cherries, after removing the stems and pits, we end up with approximately 6.5-7 kg of clean sour cherries. These cleaned sour cherries are mixed with sugar, and the amount of sugar can vary depending on the acidity of the fruit; if the sour cherries are more tart, a little more sugar can be added, but do not overdo it, as we want to maintain a balance of flavor. Using a wooden spoon, carefully mix to ensure an even distribution of sugar, then cover the bowl and let it sit in the refrigerator overnight. The next day, check if the sugar has completely dissolved and observe the liquid formed. Sprinkle salicylic acid over the sour cherries and mix again, so that it integrates well. It is time to prepare the clean and sterilized jars, where you will fill them with the sour cherries. Pack the sour cherries carefully, ensuring that no air bubbles remain. After you finish filling the jars, carefully pour the sour cherry syrup on top, filling each jar. Seal the jars and boil them in a water bath for 20 minutes. Make sure to place a towel on the bottom of the pot and between the jars to prevent them from clinking and breaking during boiling. After the boiling time has elapsed, let the jars cool in the water, covering the pot. The next day, remove the jars from the water, wipe them carefully, and place them in the pantry. Don't forget about the leftover syrup in the pot, which should not be thrown away! Boil it for a few minutes and pour it into bottles to obtain a delicious sour cherry syrup that you can enjoy in the summer, mixed with mineral water, providing you with a natural refreshment. In winter, sour cherries are perfect for use in cakes or to accompany a delicious roast, bringing a touch of summer to every meal. This traditional recipe is not just a way to preserve fruits but also a way to keep family memories and traditions alive.