Cherries for cakes

Name: Cherries for cakes - Irina J.
Ingredients: 1 bucket of cherries 10 liters (without pits) 2 kg sugar 2 packets of preservative 11 jars of 450 ml

Syrup - Cherries for cakes by Irina J. - Recipia

Sour Cherries for Baking Sugar-preserved sour cherries are very practical in winter, especially for cakes, ice creams, desserts, and sauces. The preparation requires some patience, especially if the cherries are small and the pits need to be removed manually. In a year with a lot of fruit, this step can take several hours, but in the end, you’ll have jars ready to use in your pantry, without boiling the fruit or subsequent sterilization in a water bath. Quick Info Total time: about one day, as the cherries need to sit overnight; actual preparation may take around 3 hours for pit removal Preparation time: about 3 hours for pitting the cherries, plus time for washing and sterilizing the jars Cooking time: not cooked or boiled Servings: about 11 jars of 450 ml Difficulty: medium, due to pit removal Recipe type: canned sour cherries for the pantry Ingredients 1 bucket of 10 liters of pitted sour cherries 2 kg sugar 2 packets of preservative 11 jars of 450 ml Preparation Method 1. Wash the jars thoroughly and sterilize them in the oven for 10 minutes. After that, let them cool and keep them clean until the cherries are ready. 2. Wash the cherries and place them in a large bowl. Pour water over them. This also helps to detach any remaining pulp or impurities that may float to the surface. 3. Remove the pits from all the cherries. If the fruit is small, this step can take quite a while. In this case, pitting the cherries took about three hours. 4. After you finish pitting, add the sugar and preservative over the cherries. Mix carefully so that the sugar and preservative are evenly distributed. 5. Let the cherries sit until the next day. Stir occasionally to help the sugar dissolve well in the juice released by the fruit. During this time, the syrup will form. 6. The next day, place the cherries into the prepared jars. The fruit should be drained of juice, without pouring the syrup in with them. 7. Seal the jars, label them, and store them in the pantry. No further sterilization or water bath is needed for this recipe. 8. The remaining syrup should not be discarded. It can be boiled separately or used for making sour cherry liqueur. Why I Make This Recipe Often I love this method because it keeps the cherries ready to use during the cold season without having to prepare the fruit each time for a dessert. I can take them directly from the jar for cakes, ice creams, or sauces. They are also useful when I need a small amount of fruit without opening a large jar of compote or using frozen cherries. Another advantage is that the cherries are not boiled. The preparation takes time due to the pits, but once the fruit is pitted and has sat with the sugar overnight, putting them into jars is simple. Tips Use a large enough bowl, as the cherries need to be mixed with the sugar and preservative without spilling. Draining the fruit before putting it into jars is important. This way, the jars remain filled with cherries, and the syrup can be stored separately. Stir the cherries a few times during the overnight sitting. The sugar melts gradually, and mixing helps the fruit to be evenly coated. The jars must be clean and sterilized before filling. After they are sealed and labeled, store them in the pantry like other preserves. Since the recipe uses a preservative, keep the indicated amount in the ingredient list and do not modify it without checking the instructions on the product. Substitutions The recipe does not have substitutes mentioned for sugar or preservative. Sugar and preservative are used together in the specified amounts: 2 kg of sugar and 2 packets of preservative for a bucket of 10 liters of pitted sour cherries. For jars, the indicated size is 450 ml. If other containers are used, the total number of jars required may differ, but the basic recipe remains the same. Variations The basic recipe does not include spices, alcohol, or other fruits. The cherries can be preserved simply with sugar and preservative so they can be used later in both sweet dishes and sauces. The remaining syrup can be boiled separately or used for making sour cherry liqueur. This way, both the fruit and the juice they release after mixing with sugar are utilized. Serving Ideas Canned sour cherries can be used in cakes, tarts, fruit creams, ice creams, and other desserts. They are also suitable for sauces, especially when the tart flavor of the cherries and a bit of fruit juice are needed. Before use, drain the necessary amount. For batters or creams, the fruit can be left to drain for a few minutes to avoid adding too much syrup to the mixture. The separately stored syrup can be used for making sour cherry liqueur or boiled for later use. Frequently Asked Questions Are the cherries boiled before being put in jars? No. The cherries are washed, pitted, then mixed with sugar and preservative. They are left overnight, drained, and placed in jars. Is sterilization needed after filling the jars? According to this recipe, no. The jars are washed and sterilized beforehand for 10 minutes in the oven, and after filling, no further sterilization or water bath is required. What should be done with the remaining syrup? The syrup can be boiled or used for making sour cherry liqueur. It is not put in the jars with the fruit, as the cherries should be placed drained of juice. How long should the cherries sit with the sugar? The cherries should sit overnight. During this time, stir occasionally to ensure the sugar dissolves well. What can canned sour cherries be used for? They are suitable for cakes, ice creams, desserts, and sauces. They can be used after draining, depending on the dish they are added to. Nutritional Values The values below are estimates and cannot be calculated precisely, as the source does not specify the exact weight of the cherries in the 10-liter bucket or the amount of preservative in the packets. For 100 g of canned sour cherries, with some of the sugar absorbed, the following can be estimated: 70–100 kcal 18–25 g carbohydrates 17–24 g sugars 0.5–1 g protein less than 0.5 g fat The values vary depending on how much juice remains in the fruit, how much sugar the cherries absorb, and how much syrup is removed before filling the jars. The preparation contains added sugar, and this estimate should not be considered an exact nutritional analysis. Storage and Reheating The jars should be labeled and stored in the pantry in a suitable place for preserves. The recipe does not require sterilization after filling or a water bath. The cherries do not need to be reheated. They can be taken directly from the jar and used in desserts, ice creams, or sauces. If heated syrup is needed, it can be boiled separately, as mentioned in the recipe.

Cherries for cakes

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