Cherry syrup for winter

Step-by-step cooking

1. Step 1:

   

   Prepare the products. The water is ordinary from the tap. Cherries can be either fresh or frozen, which does not need to be defrosted.

2. Step 2:

   

   Wash the cherry under cool water, let the water drain. If necessary, remove the bones with a convenient device.

3. Step 3:

   

   Put the cherry in a wide enough container, pour sugar and pour all the water.

4. Step 4:

   

   Put on medium heat and stirring, let the sugar completely dissolve. Bring to a boil, reduce the heat to a minimum and cook the cherries for 3-4 minutes, remove from the stove.

5. Step 5:

   

   Fold the foam into the center and gently remove. Allow to cool completely. Then repeat the boiling process. It is not necessary to boil for longer than 4 minutes and do not let it boil violently.

7. Step 6:

   

   Each time the syrup will become thicker, and the berry will remain whole, it can be used for fillings or desserts in the future.

8. Step 7:

   

   When the syrup with the berry has completely cooled down after the second boiling, get the cherry and put it in a sterile jar. The syrup can be filtered through a sieve if desired, but you can not do this if, like me, the whole cherry remained intact.

9. Step 8:

   

   Bring pure syrup without berries to a steady boil and remove from the stove, remove the foam.

10. Step 9:

    

    Pour hot into prepared sterile jars or bottles. A jar of cherries should also be filled to the top with hot syrup. All containers should be screwed with sterile lids, turned over and put under the "fur coat" until completely cooled. Then immediately put it in a dark, cool place for storage. If a small amount was prepared, store in the refrigerator.

11. Step 10:

    

    From this amount of products, I got about 600 ml of pure syrup and a jar of 0.350 cherries in syrup. The syrup is quite concentrated, sweet, with a rich cherry flavor and aroma.