Ingredients
The following ingredients have 2 Servings
- 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
Instruction
- 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.
