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Method Prep:20min › Cook:30min › Ready in:50min
Sterilise four 500ml jars and lids.
Wash cherries well and remove stems. Fill sterlised jars with cherries to the "neck" of the jar.
Boil 1L of water in a large pan. Add 150 g sugar and keep boiling until sugar dissolves.
Fill jars with hot sugar solution almost to the top, leaving about 5mm headspace. Close lids tightly.
Line bottom of large pan with a tea towel. Place jars vertically into the pan, fill with water, covering the jars. Cover and bring to the boil. Boil for 20 minutes. Remove from heat, let cool, then remove jars from pan and cool completely. Store in a cool dry place away from direct sunlight.
Check for a good seal...
The next day, check how well the jars sealed. The lid of the jar should not make a popping sound when pressed in the middle. If it pops and springs slightly, the jar might not have sealed correctly. In this case, keep any unsealed jars in the refrigerator and consume within to 2 weeks.
If using sour cherries you might want to increase the sugar to 200g.