Candied cherries โ sticky, sweet, and super delicious. Learn how to preserve cherries in a thick, glossy, and luxurious syrup.
Ingredients: 4 | Prep Time: 30 minutes | Cook Time: 1 hour 10 minutes | Servings: 5 small jars | Difficulty: Easy
Candied cherries in thick syrup, delicious on toast or on top of desserts, easy to make, and perfect when you have a glut of cherries.
This is a traditional Romanian way of preserving cherries. Dulceata is a jam that is sweeter than the usual fruit preserves, and it contains whole fruit (when the fruit is small) or roughly chopped fruit pieces.
You can make dulceata with most kinds of fruit and berries or with watermelon rind, for instance. I remember my great-grandmother's candied cherries or strawberries, her rose or green walnut โjamsโ.
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Recipe ingredients
Sweet cherries: The recipe can be made with either sweet or sour cherries. You will need 1 kg/ 2.2 lb weighed after pitting them. You should buy or pick about 1,3 kg/3 lbs.
Granulated sugar: The 1:1 ratio is important. Weigh the pitted fruit and use the exact amount of sugar; it doesn't matter much if you have a little more or a little less fruit if the sugar amount matches.
The spices are optional; they are not used in a traditional recipe. However, I added ยฝ tonka bean this year, and the flavor is wonderful. You could add ยฝ vanilla bean or star anise, for instance.
See the recipe card for full information on ingredients and quantities.
How to make candied cherries?
Pit the cherries. It is preferable to use a cherry pitter (the Amazon affiliate link opens in a new tab), which will leave the fruit whole with just one hole in the middle. Wear an apron when stoning the fruit and do it over the sink; there will be a lot of splatter, and you don't want to stain your clothes.
Step #1: Weigh them and place them in a large, wide, thick-bottomed pot. I used a Dutch oven.
Step #2: Mix them gently with the exact same amount of granulated sugar and lemon juice. If using, add the spices.
Step #3: Bring gently to a boil. Skim the foam forming on top regularly. Stir gently from time to time, about every 5 to 10 minutes.
Step #4: Cook until thick and glossy (about 1 hour).
Step #5: Check! Drop a bit of syrup onto a cold plate; if it holds its shape and stays separated when pushed, it's ready. If it runs back together, cook 5 minutes more and retest.
Step #6: Transfer the fruit and the syrup into small sterilized jars.
Cooking time for candied cherries
The trickiest part of making dulceata is getting the cooking time right. Undercook it, and the syrup wonโt thicken; overcook it, and it can harden to the point you canโt even get the cherries out of the jar - Iโve had to toss whole batches because of this.
Cooking time depends on heat level and especially on your pot: a wide, shallow pot shortens cooking time, while a tall, narrow one requires longer.
Pot: For best results, use a wide, shallow pot. And donโt forget to place a small plate in the freezer before you start - this will help you test the syrupโs consistency.
Check: After 50โ60 minutes, check as instructed above. The syrup may still look thin when hot, but it will thicken as it cools.
Storage
Candied cherries will keep well for about a year (likely longer) in a cool, dark place like a cellar, even without canning. If youโre unsure, storing the jars in the fridge is a safe option.
How to use them?
For breakfast: You can serve candied cherries on toast or bread like jam, but theyโre very sweet - just a little syrup and 3โ4 cherries go a long way.
The traditional Romanian way: a few cherries with some syrup on a small plate, paired with a glass of very cold water - a popular summer refreshment in the 19th century.
The Greek way: On top of Greek yogurt. That's the way we had them in Crete.
Topping for ice cream, German waffles, or pancakes.
Cakes: Use whole or chopped cherries in cake fillings or baked goods like cakes and brownies. They also make beautiful cake decorations - drain and dry them briefly before placing them on top of cakes or desserts.
Candied Cherries
Equipment
- Large, wide Dutch oven or another large heavy-bottomed pot
Ingredients
- 2.2 lbs sweet cherries weighed after pitting, Note 1
- 2.2 lbs granulated sugar Note 2
- 1 lemon
- ยฝ vanilla stick OR ยฝ tonka bean OR 1 star anise, optional
Instructions
- Pit cherries: Place a small plate in the freezer. Wash, dry, and pit the cherries. Weigh them to make sure you have 1 kg/ 2.2 lbs. If you have more or less, weigh the sugar to make sure you have the same amount of sugar as well, so a ratio of 1:1.2.2 lbs sweet cherries
- Cook cherries and sugar: Place cherries, sugar, lemon juice, and spices (if using) in the pot. Stir gently to mix and slowly bring to a boil. Turn the heat down to medium-low and simmer the cherries for 50-60 minutes. Skim the foam forming on top regularly. Stir gently from time to time, about every 5 to 10 minutes.2.2 lbs granulated sugar + 1 lemon + ยฝ vanilla stick
- Start checking after 50 minutes already. Pour a few drops of the syrup onto the cold plate from the freezer. If the drops keep their shape and remain separated when you push your finger through them, the candied cherries are ready.If they reunite after being pushed, prolong the cooking time. Place the plate back in the freezer and check again after 5 minutes or so. The liquid will still look thin, but it will thicken once it is completely cool.
- Store candied cherries: Divide the cherries and their syrup between the sterilized jars. Let cool completely and store in a dark, cool place (cellar) or in the refrigerator. They will keep for about 1 year.
Notes
- Cherries: You will need about 1.3 kg/ 3 lbs of cherries with the pits inside.
- Sugar: Use the same amount of sugar as cherries - a 1:1 ratio. This makes scaling the recipe easy: just weigh the cherries after pitting and add an equal weight of sugar.
Billie J Buxton says
Many years ago, while visiting Romania, these were served to me. They were so amazing that I've been searching for more ever since! I can't wait to try these! Thank you!
Adina says
Hi Billie. I hope you like them! ๐
Dana J says
Un pic de romgleza! ?
Dana J. says
Thatโs what I have more than I could possibly use. Cherries! By the way Adina, I hope you donโt mind me saying but I believe that this is called a preserve. Youโre absolutely right, itโs not jam, but itโs not a candied fruit either. Itโs preserve. And I really wish I could find somewhere that green walnut preserve. Was that heavenly or what? Hugs!
Cum eu mฤ uit printre Reศetele tale acum nici nu m-as mira sa dau de reศeta de dulceaศa de nuca. ??
Adina says
Cherries are what I have the most in summer too. Sweet ones, only for a few weeks, but during those weeks I feel all I do is to stone cherries. ๐ Reteta de dulceata de nuca nu am, pentru ca nu am gasit niciodata nuci verzi in Germania. Pacat, imi amintesc ce buna era, strabunica-mea facea in fiecare an. Si vad ca scriu in doua limbi, nici nu mi-am dat seama...