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stone fruit preserved in small jar
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4.44 from 16 votes

Cherries in Syrup

Preserving cherries in syrup is easy and it allows you to make the most of the short cherry season.
Prep Time20 minutes
Cook Time20 minutes
Additional Time1 day
Total Time1 day 40 minutes
Course: Preserves and Canning Recipes
Cuisine: German
Servings: 2 -3 small jars
Calories: 186kcal
Author: Adina

Ingredients

  • 500 g/ about 1 lb sweet or sour cherries
  • 325 g/ 10.5 oz/ 1 ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 larger star anise Note
  • 150 ml/ 5 fl.oz/ ⅔ cup water

Instructions

  • Pit the cherries with a cherry pitter. Place in a large bowl. Add the sugar, vanilla extract, and star anise. Stir well. Cover with a kitchen cloth. Let sit for 20-25 hours.
  • Strain the cherries and reserve the liquid. Pour the liquid into a large heavy-bottomed pot. Add the water and the star anise that was already in the cherry bowl. Bring to a boil, lower the heat to medium-low and simmer the syrup for about 15 minutes. The syrup should not thicken too much.
  • Add the cherries and simmer on low heat for another 5 minutes or until the cherries are softer. The syrup should not be too thick, it should remain pourable. Remove the foam and the star anise from the pot.
  • Divide the cherries into sterilized jars and pour the liquid over the fruit, they should be completely covered. Seal well.
  • Let cool and keep in a dark cool place. They will keep for at least 3 months. You could can the jars, if desired, they will keep even longer. Once opened, keep refrigerated and eat within 4-5 days.

Video

Notes

Alternative spices: cinnamon stick, cloves (not more than 2), all-spice berries, cardamom pods.

Nutrition

Serving: 1g | Calories: 186kcal | Carbohydrates: 48g | Protein: 1g | Fiber: 1g | Sugar: 46g