Preserved sour cherries

Fills 4-5 450g (1lb) jars
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This is a glykos (spoon sweet), one of a class of Greek treats so called because you eat them with a spoon. But preserved cherries also make vissinada, a refreshing drink. Mix a couple of spoons of the cherry preserve with iced water and lemon in a tall glass, and stir well. This was a big treat for us during the long hot days of summer.

This is a glykos (spoon sweet), one of a class of Greek treats so called because you eat them with a spoon. But preserved cherries also make vissinada, a refreshing drink. Mix a couple of spoons of the cherry preserve with iced water and lemon in a tall glass, and stir well. This was a big treat for us during the long hot days of summer.

1kg/2lb 4oz sour cherries (or ordinary cherries)
1kg/2lb 4oz sugar

The most time-consuming part of this recipe is the first step - pitting the cherries! Once done, put them and the sugar in a saucepan and cook over a low heat. Don't worry about the absence of water - the sugar will soon start to melt. As it does so, keep skimming the surface to remove any scum.

The preserve is ready when the syrup is thick enough to coat the back of a spoon.

Put it in clean sterilised jars with close-fitting lids while still hot.

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