Canned sweet cherries

Ingredients for 1 servings:

• 1 kg sweet cherries
• 175 g sugar, if you like it sweeter, use 220 g, or if you like it very sweet, use 300 g
• 1 liter of water
• 1 stalk(s) cinnamon, optional

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

ideal with desserts

Rinse the screw-top jars or preserving jars again with clean water and let them drain. They should be very clean. To dissolve the sugar, the water should be warmed slightly and then cooled again. Stem the cherries and, if you like, pit them too. Pack the cherries as tightly as possible into the prepared jars. If you like, you can add a small piece of cinnamon stick to the jar. Now fill up to the brim with the sugar water. This is best done with a ladle. The rims of the jars should remain dry. The screw-top jars should be tightly closed and the preserving jars should be sealed with the clips and rubber bands according to the instructions. Boil in a pot with appropriately hot water or in a preserving machine for 30 minutes at 90 degrees Celsius. Caution: the time only counts from the moment the water boils. After boiling, remove the jars and let them cool. It is best to place the screw-top jars upside down on a tea towel to ensure they close tightly and let them cool.