How delicious homemade Syruped Cherries are. Many ruby and sweet, a concentrated flavor that makes you dream.
It’s a preparation I love, it takes me back to when I was a girl and faced with a nice jar of syruped cherries! I couldn’t resist, I opened the jar, armed myself with a spoon, and took one immediately along with lots of juice.
Yes, because the beauty of syruped cherries is that you only need to remove the stem, wash and dry them well, and cover them with a syrup made of water and sugar.
The jars, in this case, will then need to be boiled to sterilize them, as with all syruped fruit recipes, so you can store them in the pantry all winter (if they last).
I recommend waiting at least a month before eating the homemade syruped cherries or using them for your desserts.
For the success of this recipe, I recommend using Duroni cherries, large with firm flesh. It’s also important that the cherries are Fresh and free from Bruises.
Cherries are also a good source of fiber, which promotes digestive health and contributes to satiety. They also contain minerals like potassium and manganese, which are important for proper body function.
They are indeed a perfect addition as a topping for cakes and ice creams, but also a delicious way to end a meal with a touch of sweet indulgence. In short, hoping you want to try your hand.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2 jars
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer
- Energy 67.20 (Kcal)
- Carbohydrates 17.26 (g) of which sugars 17.26 (g)
- Proteins 0.29 (g)
- Fat 0.03 (g) of which saturated 0.00 (g)of which unsaturated 0.00 (g)
- Fibers 0.49 (g)
- Sodium 2.57 (mg)
Indicative values for a portion of 30 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Syruped Cherries
- 2.2 lbs cherries (Duroni)
- 4 1/4 cups water
- 1 1/2 cups sugar
- 1 lemon (juice of one lemon)
Tools
- Jars
- Pot
- Small Pot
- Pitter
- Tea Towels
Steps for Syruped Cherries
First, get some glass jars and proceed with sterilization.
Carefully wash the airtight jars and set them aside to dry.
Take a high-edged pot and line it with one or more clean tea towels.
Place the jars inside the pot and wrap one or more cloths around the jars to avoid shocks.
Fill the pot with water until it covers the jars, then bring to a boil and then lower the heat and let it boil for about 30 minutes.
About 10 minutes before draining the jars, immerse the lids to sterilize them.
After the necessary time, turn off the heat and let it cool down sufficiently.
Take the jars out of the pot and drain them upside down on a clean cloth.
And let them cool down.
(I had 500-gram jars at home, I recommend 4/5 smaller jars).
Put the ingredients in a pot and place it on the fire. Sugar, water, and lemon juice.
Bring everything to a boil and stir until the sugar is completely dissolved.
It will take about 10 minutes.
Wash the cherries and remove the stem, then dry them well with a clean tea towel.
Distribute them in the jars trying to occupy as much space as possible but without crushing them.
Once you have placed the cherries in the jars, also pour the syrup ensuring that 2 cm remain from the edge, remove any air bubbles by shaking the jars and then close them.
Place the jars in a pot with a cotton tea towel between them to prevent them from hitting each other.
Bring the water to a boil and let it boil for 30 minutes.
(Times may change depending on the jars you use, see the notes below).
Remove from the fire and let the jars cool in water.
Turn off the heat and let them cool in the water before drying and storing them in the pantry.
I recommend putting a date so we don’t get it wrong.
Here’s how to use them, would you like some ideas?
I dream of generously garnished ice cream cups, or a nice plumcake with plenty of syruped cherries to decorate, or even just a nice dose of whipped cream to… color.
Advice
Syruped cherries last for about 6-12 months.
Once opened, keep them in the fridge for a few days. I do not recommend freezing them!
Once opened, keep them in the fridge for a few days. I do not recommend freezing them!
Once opened, keep them in the fridge for a few days. I do not recommend freezing them!
Notes
Adjust the times based on the size of the jar you use.
20 minutes are enough for 250 cc jars. Boil 500 cc jars for 35 minutes. It takes 40 minutes for 1000 cc jars. More or less 45 minutes for a 1500 cc jar.
FAQ
What cherries should I use?
For the success of this recipe, I recommend using Duroni cherries, large with firm flesh. It’s also important that the cherries are Fresh and free from Bruises.
How long do they last?
How long do they last?
Can I add a bit of rum?
Once the syrup is ready, add 20/30 of rum. The dose can be increased or decreased according to taste.
What jars should I use?
Any airtight jars will do, it’s important to change the lid.
How do I know if I have achieved vacuum sealing?
If you use jars with screw caps, once the jars have cooled, check if the vacuum has been achieved correctly: you can press the center of the cap and, if you don’t hear the classic “click-clack”, the vacuum will be achieved.
If you use jars with rubber gasket closures, when consuming the cherries you can test the vacuum by pulling the appropriate tab: if pulling it produces a dry sound, it means the content was preserved with the correct vacuum.
Conversely, if pulling the tab the gasket feels “soft”, it means the vacuum was not created correctly and it’s better not to consume the content.
Thank you, I look forward to seeing you on the page and in my groups.
