Sour cherries preserved in jars for winter

Name: Sour cherries preserved in jars for winter
Ingredients: 1.2 kg sour cherries; 3 level teaspoons sugar; 3 sterilized 400 ml jars

Syrup - Sour cherries preserved in jars for winter by Leana C. - Recipia

Sour cherries preserved in jars for winter: the fruit stays whole and releases its juice into the jars, with no syrup poured over it. With just a little sugar, they’re good for sponge cakes, layer cakes and fruit salad. I choose firm sour cherries, so a toothpick can remove the pits without tearing the flesh. Preparation: 25 minutes. Cooking: 20 minutes. Resting: 12 hours. Total time: 12 hours and 45 minutes. Servings: 12. About 54 kcal and 1 g protein per serving.

Ingredients

1.2 kg sour cherries
3 level teaspoons sugar
3 sterilized 400 ml jars

Preparation

1. Wash the sour cherries and remove the pits with a toothpick, keeping the fruit as whole as possible. 2. Put the cherries in the 3 sterilized 400 ml jars and press them down gently. 3. Add 1 level teaspoon of sugar to each jar and close the lids. 4. Put the jars in an oven heated to 150°C and leave them for 20 minutes, until the fruit releases its juice. 5. Turn off the oven and leave the jars inside until the next day.

Notes

Store the jars in a cool, dark place; once opened, keep them in the refrigerator and eat them within 3 days. For whole fruit, choose firm, ripe sour cherries with no soft spots; fruit that’s too soft crushes easily when you remove the pits. After washing, let them drain well, since any water left on the skins ends up in the juice in the jars. With small sour cherries, work carefully with the toothpick, as the flesh can tear more easily. Put the fruit on cooled sponge cake and drain it if the cake is already moist. Unlike compote, the fruit here sits with almost no added liquid and can be taken whole from the jar for fillings.