Summary

Ingredients

• 1 kg sweet cherries
• 100 g preservin suar, 3: 1
• 200 g suar
• 150 ml red wine vinegar
• 100 ml water
• 1 stick cinnamon
• 4 carnation (s)
• 1 vanilla pod (only the shell)

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Instructions

1. Wash the cherries thoroughly, dry them well, pit them, and cut them into quarters.
2. In a large pot, combine the preserving sugar, sugar, water, red wine vinegar, cinnamon stick, cloves, and vanilla pod shell. Bring to a boil over medium-high heat and simmer for roughly 5–10 minutes until the mixture becomes syrupy. Pour the hot syrup over the cherries in a bowl or jar. Weigh the cherries down with a plate to keep them submerged. Let steep overnight at room temperature.
3. The next day, drain the cherries and reserve the liquid. Return the liquid to the pot and reduce it by roughly one-quarter over medium heat for roughly 10–15 minutes. Pour the hot liquid back over the cherries and let rest overnight at room temperature.
4. On the third day, drain the cherries again and reserve the liquid. Return the liquid to the pot and reduce by roughly one-quarter. Add the cherries back to the pot and bring to a boil over medium-high heat for 2–3 minutes. Remove from heat and discard the spices.
5. Immediately pour the hot cherry mixture into hot sterilized twist-off jars and seal tightly. Cool the jars upside down to room temperature. Let the cherries steep for at least 2 weeks before serving.