Wash the cherries, drain them well and remove the stones. Mix with 1000 g of sugar after weighing. Cover and leave in a cool place for 24 hours, stirring frequently during this time.
Then place the cherries on a stretched linen cloth and let the juice run off. Weigh or measure the juice obtained and mix with enough of the remaining sugar that there are 300 - 400 g of sugar for 1 kg (1 liter) of juice.
Bring the juice with the sugar to a boil over high heat and then skim off. Stir the preserving aid into the juice that is no longer boiling. Fill the hot juice into bottles and close after cooling.
Tip: You can use the residue to prepare compote, which you can use later for fruit cakes. To do this, boil the leftover cherry (about 2.5 kg) with 750 - 1000 g sugar, remove from the hob, stir in half a packet of preserving aid and immediately pour the fruit mixture into clean, dry, sealable glasses.
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