To obtain preserved fruit in syrup in a jar, you must first make a syrup composed of water and sugar, which will serve as a covering liquid. Below are the sugar contents of the syrups to obtain:
- Fruits in light syrup: 1 liter of water + 250 g of sugar
- Fruits in medium syrup: 1 liter of water + 400 g of sugar
- Fruits in heavy syrup: 1 liter of water + 750 g of sugar
- For this syrup recipe, choose healthy cherries, wash and hull them.
- Immerse them in boiling water for 1 minute and drain them quickly to put them in the jars. Le Parfait Great.
- Cover with boiling syrup up to the level line or up to 2 cm from the edge so that it completely covers the fruit.
- Immediately heat treat the cherries in syrup for 30 minutes at 100°C with the light fruit syrup, and 35 minutes at 100°C for the other syrups in this delicious sweet recipe.
And here your cherries in jars are ready to be enjoyed
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Pour répondre à Marina, l’eau bouille à 100° donc après y aplus qu’à attendre soit 30 min, soit 35.
A+ Stef
À la fin il faut faire bouillir le bocal avec les cerises à l’intérieure ? et si je n’ai pas de thermomètre comment puis-je savoir que l’eau soit à 100º combien de minutes environ ? merci bcp , salut de Buenos Aires, Argentine.