Summary

Ingredients

• 1 kg sweet cherries
• 175 g suar, if you like it sweeter, take 220 , or 300 for the very sweet
• 1 liter water
• 1 stick cinnamon, optional

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Instructions

1. Rinse the screw-top jars or preserving jars again with clear water and allow them to drain. They should be very clean.
2. To dissolve the sugar, the water should be warmed up slightly and then cooled down again. The cherries are pitted and if you like, you can also peel them. The cherries should be filled as tightly as possible into the prepared glasses. If you like, you can add a small piece of cinnamon stick to the glass. Now it is filled up to the brim with the sugar water. This works best with a ladle. The edge of the glasses should stay dry. The screw jars should be closed tightly and the mason jars should be closed with the clasps and elastic according to the instructions.
3. Boil in a saucepan with appropriately hot water or an automatic boiling machine for 30 minutes at 90 degrees. Be careful, the time only counts from the point in time when the water boils. After cooking, remove the glasses and let them cool down. The screw-top jars are best placed upside down on a tea towel so that they always close tightly and let them cool down.