Rosemary cherries with green pepper

Ingredients for 4 servings:

• 1 kg sour cherries
• 2 sprigs rosemary
• ½ lemon(s) (organic)
• 200 ml red wine vinegar
• 150 ml orange juice
• 2 tbsp, levelled pepper, green
• Salt
• 1 cinnamon stick(s)
• 2 carnations
• 250 g gelling sugar (2:1)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

Makes 4 jars of 250 g each

Wash and pit the cherries. Pluck the rosemary needles from the branches and chop finely. Wash and dry the lemon in hot water, then peel the peel thinly with an asparagus peeler. Combine the rosemary, lemon zest, vinegar, orange juice, peppercorns, and a pinch of salt in a saucepan with the cinnamon stick, cloves, and gelling sugar. Bring to a boil and simmer for about 3 minutes over high heat, stirring continuously. Scoop out the lemon zest, cinnamon stick, and cloves. Add the cherries and simmer for another 1 minute. Season with salt. Immediately transfer the cherries to clean twist-off jars and seal. Let the cherries steep for at least 3 weeks. They taste great as a side dish with steak, game, or cheese. Since fresh sour cherries are rare, you can also use cherries from a jar. Use the cherry juice instead of the orange juice.