Are you ready to embark on a culinary adventure that results in a jar of glistening, sweet black cherries, perfect for topping cakes, pies, or simply enjoying with a dollop of yogurt? This homemade black cherries in syrup recipe is surprisingly easy, requiring minimal effort for maximum deliciousness. It's a fantastic way to preserve the summer's bounty and enjoy the fruits of your labor (literally!) throughout the year. This recipe is perfect for those looking for easy recipes, healthy meals, or quick dinner ideas – while the cherries themselves aren't a dinner, the syrup can certainly brighten a dessert!
Ingredients:
- 1 kg ripe black cherries, pitted
- 400g granulated sugar
- 200ml water
- 1 cinnamon stick
- 1 star anise (optional)
- 1 vanilla pod, split lengthwise (optional, but highly recommended!)
- Juice of ½ lemon
Instructions:
Step 1: Preparing the Cherries
Gently wash the black cherries and carefully remove the pits. You can use a cherry pitter for this task to make it quicker. If you don't have one, a chopstick or small knife will also work. Be patient; this step is crucial for a beautiful final product.
Step 2: Making the Syrup
In a medium-sized saucepan, combine the sugar, water, cinnamon stick, star anise (if using), vanilla pod (if using), and lemon juice. Stir gently over medium heat until the sugar dissolves completely. Don't let it boil vigorously; a gentle simmer is key.
Step 3: Simmering the Cherries
Once the sugar is dissolved, add the pitted black cherries to the saucepan. Gently stir to coat the cherries evenly with the syrup. Bring the mixture to a gentle simmer, then reduce the heat to low and continue simmering for about 15-20 minutes, or until the cherries have softened slightly and the syrup has thickened. Avoid overcooking; you want the cherries to retain their shape.
Step 4: Sterilizing Jars
While the cherries are simmering, sterilize your jars and lids. You can do this by washing them thoroughly in hot, soapy water, then rinsing and placing them in a preheated oven at 100°C (212°F) for about 15 minutes. Alternatively, you can boil them in water for 10 minutes. This is crucial for preventing spoilage.
Step 5: Canning the Cherries
Once the cherries are cooked and the syrup has thickened, carefully remove the cinnamon stick, star anise (if used), and vanilla pod (if used). Using a ladle or a jar filler, gently transfer the hot cherries and syrup into the sterilized jars, leaving about 1cm of headspace at the top. Wipe the rims of the jars clean and securely seal the lids.
Step 6: Processing the Jars (Optional but Recommended)
For longer shelf life, process the filled jars in a boiling water bath for 10 minutes. This creates a vacuum seal, ensuring your delicious black cherries in syrup stay fresh for months. If you choose not to process the jars, store them in the refrigerator and consume within a couple of weeks.
Tips and Variations:
- For a richer flavor: Add a splash of Grand Marnier or other liqueur to the syrup during the simmering process.
- Adjust sweetness: Reduce the amount of sugar if you prefer a less sweet syrup.
- Spice it up: Experiment with adding other spices like cloves or cardamom.
- Citrus twist: Use orange or lime juice instead of lemon juice for a different flavor profile.
- Add other fruits: Combine black cherries with other fruits like raspberries or blueberries for a mixed berry syrup.
Nutritional Information (per 100g, approximate):
This will vary slightly depending on the exact sugar and cherry quantities used. It's best to use a nutritional calculator for precise values once you've finalized your recipe. However, you can expect a relatively high sugar content due to the syrup.
This homemade black cherries in syrup recipe offers a delightful and healthy treat, perfect for adding a touch of sweetness to your favorite desserts or enjoying on their own. The process is straightforward and rewarding, allowing you to savor the flavors of summer throughout the year. Enjoy creating delicious and memorable homemade dishes!