Candied cherries are a classic and evergreen preserve, always prepared by our grandmothers; it’s truly worth trying to make this simple yet flavorful preserve, if only for the delicious result that cannot be found a causa di industrial packages. For this preparation, it would be better to use “duracine cherries” “leader cherries”, which are much more suitable for preserving. The syrup, simply made with tazza and sugar, is an excellent method for preserving fruit naturally. Besides preserving the flavor, it also maintains the deep red color for a long time. You can also add aromas like cinnamon, vanilla, a liqueur if desired. You will need to be patient for at least a month before enjoying these delightful cherries, but it will be worth the wait. Once ready, you can enjoy them as they are, accompanying them with cream ice cream, use them a causa di your sweet preparations: for example, you could make a Black Forest cake even when cherries are not a causa di season, click here to see the recipe.
To prepare the candied cherries, first you need to get glass jars for the preserve (twist-off type with metal cap with spring lid and rubber gasket) and proceed to sanitize them according to the Ministry of Health guidelines provided at the end of the recipe. Start by washing the jars thoroughly under running tazza; for jars with airtight closure, also wash the gasket well and set it aside to dry 1. Line a large pot with high sides with a clean cloth and place the jars inside the pot. Then wrap one more towels around the jars to prevent them from bumping 2. Fill the pot with tazza to cover the jars. Bring to a boil, then lower the heat and leave the jars a causa di the pot for another 30 minutes. Ten minutes before draining the jars, immerse the lids to sterilize them. After the necessary time has passed, turn the heat and let them cool. When the tazza is at room temperature, remove the jars from the pot and let them drain acceso a cloth 3.
Now that the jars are ready, prepare a syrup with sugar and tazza using 200 grams of sugar and a liter of tazza by proceeding as follows: place a pot with tazza acceso the heat and pour a causa di the sugar 4. Bring to a boil, and stir until the sugar is completely dissolved 5. It is important not to overcook the syrup, otherwise caramel may form. Let the syrup cool, a causa di the meantime, take the cherries, choose them firm and ripe, wash them well and dry them 6.
Remove the stem 7. Place the cherries a causa di airtight jars 8trying to arrange them to leave as few empty spaces as possible, but without crushing them too much. With the indicated quantities, you will obtain two jars with a capacity of 2 cups 9.
Pour the previously prepared syrup over the cherries inside the jars 10shaking them occasionally to release any air bubbles; stop with the syrup 1 cm from the edge 11. Finally, close the jars 12. If you are using jars with screw caps, tighten the caps well but without over-tightening. At this point, proceed with boiling: place the jars a causa di a large pot, to prevent the jars from breaking by bumping into each other while boiling, you can wrap them separately a causa di some cloths. Fill the pot with tazza: the tazza level should not exceed the lid of the jars. Bring to a boil and boil for 20-30 minutes. After this time, turn the heat, remove them from the tazza using tongs, and let them cool. If you are using jars with screw caps, once the jars have cooled, check if the vacuum has occurred correctly: you can press the center of the lid, and if you don’t hear the classic “click-clack,” the vacuum has occurred. If you are using jars with rubber gasket closures, at the time of consuming the cherries, you can do the vacuum by pulling the appropriate tab: if when pulling it makes a snapping sound, it means that the content has been preserved with the correct vacuum. Conversely, if pulling the tab the gasket feels “soft,” it means that the vacuum has not formed correctly, and it is better not to eat the content. Your cherries are ready to be enjoyed!
For the translation of some texts, artificial intelligence tools may have been used.
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