Cherry in syrup with bones for the winter

1 hour 0 min.
4 portions
Cherry in syrup with bones for the winter

In summer, I often harvest cherries in syrup. According to this recipe, 2 liters of fragrant delicacy are obtained, which I use in winter, like a filling for dumplings and pies, like a sauce for cheesecakes and pancakes, and even like compote, diluting a syrup with cherry boiled water.

Ingredients

  • Cherry 1 kg
  • Sugar 500 g
  • Water 1 l

A step -by -step recipe for cooking

1
Sort the cherries, remove the stalks, rinse. Using a toothpick in each cherry, make a pair of punctures so that the berries do not boil in the process and give the syrup part of the juice and color.
2
Fill the cherries in advance in advance by ⅔.
3
Put the purified water (with a margin) on the fire and bring to a boil, then pour the cherries in the banks to the very top. Cover with lids and leave to infuse for at least 20 minutes.
4
Drain the liquid from the cans with cherries to a measuring container and add sugar (250 g for every 0.5 liters of liquid), depend on the amount of liquid), mix well, bring it to a boil and boil for another 5-10 minutes.
5
Gently pour boiling syrup into jars with cherries, roll up, turn upside down, wrap it up and leave for a day for cooling.
6
Make a cooled cherry in syrup for storage in a dark cool place and in a month you can remove the first test.
Helen Lipko
Recipe Author:
Helen Lipko
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