How to preserve sour cherries in syrup

Sour are a summer that can be enjoyed in many ways. One popular method of preserving these tart fruits is by creating a delicious to preserve their flavor. Whether you have an abundance of cherries from your own tree or have picked some up from the farmers’ market, preserving them in syrup is an excellent way to extend their shelf life and enjoy their tangy goodness all year round. In this article, we will guide you through the step-by-step process of preserving sour cherries in syrup.

First, you will need to gather the necessary ingredients. To make a simple syrup, you will require 4 cups of water and 4 cups of granulated sugar. For the sour cherries, you will need around 2 pounds, pitted and washed thoroughly. Additionally, you might want to add some flavorings such as vanilla extract, almond extract, or even a touch of cinnamon to enhance the syrup’s taste.

Start by preparing the cherries. Remove any stems and pits, taking care not to damage the cherries in the process. Pitting cherries can be time-consuming, but investing in a pitter can make this task much more manageable. Once the cherries are ready, set them aside.

Next, the syrup by combining the water and sugar in a large pot. Stir until the sugar dissolves completely and bring the mixture to a gentle boil. Lower the heat and let it simmer for about 5 minutes. Take this opportunity to add any desired flavorings, adjusting the amount to taste.

After the syrup has simmered for a few minutes, add the prepared cherries to the pot. Stir gently to ensure that all cherries are coated with the syrup. Allow the mixture to simmer for another 5 minutes to soften and infuse the cherries with the syrup’s flavors.

While the cherries are cooking, prepare your preserving jars. Wash them with warm soapy water and rinse thoroughly. Sterilize the jars and their lids by placing them in a pot of boiling water for a few minutes. Carefully remove them from the boiling water and let them air dry on a clean towel.

Once the cherries have simmered, it’s time to carefully transfer them to the sterilized jars. A slotted spoon or tongs can be helpful for this task. Fill the jars with the cherries, leaving about 1/2 inch of headspace at the top. Then, pour the hot syrup over the cherries, ensuring they are completely covered. Use a clean chopstick or knife to remove any air bubbles trapped in the jars.

Finally, seal the jars. Wipe the jar rims to remove any syrup residue that could interfere with the seal. Apply the sterilized lids and tighten the screw bands until they are finger-tight. Place the jars in a boiling water canner or a large pot fitted with a rack. Fill the pot with water, ensuring that the jars are fully submerged. Bring the water to a gentle boil and process the jars for about 15 minutes.

After processing time is complete, carefully remove the jars from the boiling water and place them on a towel to cool. Allow the jars to sit undisturbed for 24 hours to ensure a proper seal. After this time, check the lids for a proper seal by pressing down on the center. If the lid springs back, the jar is not sealed correctly and should be refrigerated and consumed within a few weeks.

Preserving sour cherries in syrup is a fantastic way to capture their unique flavor and enjoy them throughout the year. With a simple syrup and a bit of patience, you can savor the taste of summer long after the last cherries have been harvested. So, gather your cherries, follow these steps, and have a jar of tasty cherries ready to be used in pies, desserts, or enjoyed simply spooned over ice cream.