- 500 g sour cherries, washed and gently dried
- 250 g super fine granulated sugar
- 1 tsp bourbon vanilla powder (or vanilla extract)
- 150 ml (2/3 cup) water
- Gently wash the cherries, taking the stalk out, and spread them on a clean towel to dry completely.
- In a large bowl, mix the amarene (sour) cherries with the sugar and bourbon vanilla powder.
- Cover with a towel and let sit for 24 hours
- The day after, separate the cherries from the sugar. Add the sugar to a pot on the stove on medium-low heat, add the water and bring to a boil.
- Simmer for 12-15 minutes, then add the cherries and cook over low heat for about ten more minutes.
- With a spoon remove the foam from the top, as you would do if you were making a jam.
- When the fruits are softened, take off heat, fill the jars with the cherries and cover with the liquid, put on the lids, and tighten up well.
- Turn the jar upside down and let cool at room temperature, then store upright in a dark and cool place.
1) To sterilize the jars, wash them and place them upright on a tray, with the lids, in the oven at 170° C (340°F) for about 15 minutes. Turn off the oven and let sit for few more minutes.
2) You might end up with more liquid than what you can fit in the jar. We saved it to add it to our smoothies.
3) Sour cherries in syrup can be stored for up to 3 months, keeping the jars in a cool, dry place away from direct light. It is best to wait at least 1 month before consuming the cherries. After you’ve opened the jar, store in the refrigerator and consume the cherries within 3-4 days.