Cherries in syrup

Ingredients

• 1 kg net weightlarge-fleshed cherries, such as duroni or duracine
• 200 gsugar
• 1 litrewater

Instructions

1. 1

   Wash the cherries

   Wash the cherries thoroughly and discard any that are blemished or very overripe. Remove the stalks and dry the fruit on a clean cloth.

2. 2

   Prepare the jars

   Sterilise wide-necked glass jars in an oven at 120°C for 20 minutes.

3. 3

   Boil the lids

   Boil the lids for 15 minutes. Pack the whole cherries into the jars, avoiding gaps.

4. 4

   Fill the jars

   Fill the jars to the base of the neck. Meanwhile, prepare the syrup.

5. 5

   Make the syrup

   Bring the water to the boil, add the sugar and stir thoroughly until it dissolves.

6. 6

   Cool the syrup

   Leave the syrup to cool, then pour it over the cherries.

7. 7

   Remove air bubbles

   Cover the cherries with syrup, leaving 1.5–2 cm of headspace below the rim. Gently shake the jars so air bubbles rise to the surface.

8. 8

   Process the jars

   Seal the jars tightly. Wrap them in cloths or newspaper so they do not knock together, then sterilise them in boiling water for about 25–30 minutes.

9. 9

   Label and store

   Label the jars and put them in a cool, dry place. The cherries are intended to be eaten after about 1–2 months.

10. 10

    Shake occasionally

    From time to time, shake the jars so the syrup reaches all sides of the cherries.

What are cherries in syrup?

Cherries in syrup are whole fruits preserved in a sugar-and-water syrup, a simple style of Italian home preserving. This version uses firm, large-fleshed varieties such as duroni or duracine, which hold their shape in the jar.

The method keeps the ingredient list short and gives the cherries time to take up the syrup. They can be served as a sweet topping or alongside a dessert.

Nutrition and macros by portion

The nutrition label shows one serving as written: 358 calories, 1g protein, 92g carbs, 0g fat.

The cherries provide most of the fruit-based carbohydrates, while the added sugar supplies most of the syrup's carbohydrates. There is very little fat or protein in the listed ingredients; balance a serving by pairing it with plain yoghurt or another protein-containing food.

Choose and prepare the fruit

Firm cherries: Choose sound fruit and remove any that are marked or excessively ripe, as the recipe directs. Wash them well, remove the stalks and dry them before packing.

Pack the jars evenly

Tight packing: Arrange the whole cherries closely so there are no large empty spaces. Fill only to the base of the jar neck, leaving room for the syrup and the specified headspace.

Dissolve and cool the syrup

Even sweetness: Stir the sugar into the boiling water until it has dissolved fully. Let the syrup cool before pouring it over the fruit, as instructed.

Watch the headspace

Air bubbles: Leave 1.5–2 cm between the syrup and the rim, then gently shake the jars to help trapped air rise. Check that the cherries are covered without filling the jars to the brim.

A note on preserving safely

Processing step: The recipe calls for tightly sealed jars to be wrapped so they do not knock together, then sterilised in boiling water for about 25–30 minutes. Follow a tested preserving procedure for your jar size and altitude; the timings here alone do not establish that the contents are shelf-stable.

Storage caution: If you cannot verify that the process is suitable for safe room-temperature storage, keep the jars refrigerated and do not rely on them as pantry preserves.

How to serve them

Sweet pairing: Spoon the cherries and a little syrup over plain yoghurt, panna cotta or ice cream. They also make a simple topping for cake or other desserts.

Recipe notes & tips

• Use wide-necked jars so the whole cherries are easier to pack.
• Dry the cherries after washing so excess water does not dilute the syrup.
• Stir until the sugar has completely dissolved before cooling the syrup.
• Leave the specified 1.5–2 cm of headspace below each jar rim.
• Shake the jars gently to help air bubbles escape and distribute syrup around the fruit.
• Label each jar with its contents and preparation date.

Variations

• Vanilla: Add a piece of vanilla pod to the syrup while it heats.
• Citrus: Add a strip of lemon peel to the syrup for a fresh aromatic note.
• Spiced: Infuse the syrup with a small cinnamon stick, then remove it before filling the jars.
• Pitted fruit: Remove the stones before packing if you prefer cherries that are ready to eat.
• Mixed cherries: Combine different firm cherry varieties while keeping the total fruit weight at 1 kg.

Common mistakes to avoid

• Using bruised fruit: Discard blemished or overripe cherries so they do not spoil the batch.
• Packing loosely: Fill gaps with more cherries, stopping at the base of the jar neck.
• Pouring in hot syrup: Let it cool first, as the method specifies.
• Filling to the rim: Leave 1.5–2 cm of headspace for the syrup.
• Skipping air removal: Shake the containers gently so trapped bubbles can rise.
• Assuming the jars are shelf-stable: Use a tested preserving process or store them refrigerated.

How to store

The recipe says to store the labelled jars in a cool, dry place and wait about 1–2 months before eating, but its stated processing details alone do not confirm safe shelf storage. Unless you have followed a tested process appropriate for the jars, refrigerate them and use promptly; once opened, keep refrigerated and use a clean spoon.

Frequently asked questions