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candied cherries in a bowl seen from above
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5 from 2 votes

Candied Cherries

Candied cherries – sticky, sweet, and super delicious. Learn how to preserve cherries in a thick, glossy, and luxurious syrup.
Prep Time30 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 40 minutes
Course: Preserves and Canning Recipes
Cuisine: American, Romanian
Servings: 5 jars (200 ml/7 oz each)
Calories: 151kcal
Author: Adina

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
  • ½ vanilla stick OR ½ tonka bean OR 1 star anise, optional
US - EU

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 + ½ 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

  1. Cherries: You will need about 1.3 kg/ 3 lbs of cherries with the pits inside.
  2. 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.

Nutrition

Serving: 1/6 of a jar | Calories: 151kcal | Carbohydrates: 39g | Fiber: 1g | Sugar: 38g