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Cherry in its own juice for the winter
Instructions
I get the listed ingredients ready.
There is no need to dry the washed cherries. What you do need to do is pull off the stems and sort out any dry, damaged or substandard berries. I remove the stones in a convenient way (a pin is less damaging to the fruit, as it only pierces a hole on one side).
As cherries are quite sweet, it does no harm to balance the flavour with a pinch of citric acid or a spoonful of the same juice. The acid also acts as an extra preservative and helps the cherries release more juice, the very juice they will be preserved in.
I cover the berries with sugar. After waiting about 10 minutes, I stir them (don't be afraid of bruising the cherries – their dense structure holds its original shape very well).
I transfer the berries into the jar, pressing them down lightly. I pour over the remaining juice with its sugar granules. All the cherries fit neatly into one jar.
I cover the jar with a lid (without screwing it on). I stand it in cold or warm water poured into a pan of a suitable size (the water should not rise above the shoulders of the jar). I put a piece of cloth on the bottom so the glass does not crack from the heat. Once the water comes to a rolling boil, I sterilise the sealed jar for 10 minutes (for a 1-litre jar the time should be extended to 20 minutes).
I take the jar out of the water, screw the lid on tightly and turn it upside down onto the lid. I leave it to cool just like that.This lovely dessert in its own right, cherries in their own juice for the winter, can also be used as a filling for pies and croissants. The berries can top pancakes, casseroles and other dishes. The concentrated sweet juice will come in handy in a general mix for cocktails and compotes.Enjoy your meal!
Tips
- 1
A pin for the stones – the "secret" to keeping them whole. A stone remover damages the berry from two sides, while a pin pierces only one – the berry stays almost intact.
- 2
Lemon juice – the "secret" to balance. Cherries are very sweet, and the lemony tang balances the flavour and works as a preservative.
- 3
10 minutes on the table before transferring – the "secret" to the juice. The sugar draws the juice out of the berries, so let them macerate before packing into the jar.
- 4
Cloth on the bottom of the pan – the "secret" against cracked glass. Without something underneath, the jar may crack from sudden changes in temperature. The same principle works for other kinds of berries in their own juice.
FAQ
Which cherries should I choose? +
Ideally, ripe, meaty cherries (both the sweet yellow kind and the dark maroon kind). Popular varieties include "Drogana Yellow", "Bull's Heart", "Bigarreau Burlat" and "Napoleon". A size of 1.5–2.5 cm is best. Cherries picked fresh in the morning are the most fragrant. Avoid any that are rotten, cracked or worm-eaten. Imported Turkish or Serbian cherries will do as well. For "premium" preserving, use farm cherries straight from the tree. A mix of yellow and dark varieties looks brighter in the jar.
Can I do it with the stones in? +
You can, but in that case:
1) The storage time drops to 1 year (the stones release prussic acid during long storage).
2) The berries keep their shape perfectly.
3) You need to pick out the stones as you eat.
Without the stones (as in the recipe) it is more convenient in finished dishes, baking and for children. Storage increases to 2 years. Decide according to your personal preference. For a "premium" look, leave the stones in (the cherries stay "whole" and beautiful).
How long does the preserve keep? +
In sealed jars in a cool place – up to 2 years (without the stones). Once opened, 5–7 days in the fridge. Do not keep it in the sun – the jars may "explode". If the lid bulges, do not open it – throw it away. Label the jars with the canning date. There is no need to freeze it. Use small 0.5 l jars – they are more convenient to open. It is best used in the first 6–12 months, when the aroma is brighter. A large jar (1 l) needs 20 minutes of sterilising. Once a jar is open, pour the contents into a glass container with a lid.
Where can I use the preserve? +
A dessert in its own right – with cottage cheese, yoghurt or ice cream. As a filling for pies and croissants (on the author's advice). With pancakes and fritters. With casseroles and cheese pancakes. In breakfast porridge. The syrup goes into cocktails (with champagne or prosecco), compotes and fruit drinks. For soaking sponge cakes and gateaux. With hot tea and lemon. With a cup of coffee. With a scoop of ice cream for a summer dessert. On sandwiches with butter. In mulled wine instead of dried fruit. A versatile sweet preserve for the whole year.
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