Cherries in almond syrup

Ingredients for 1 servings:

• 2 kg cherries
• 2 liters of water
• 500 g gelling sugar
• 250 g sugar
• 1 lemon(s), juice

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

differently pickled

Pit the cherries, smash 10 of the stones with a hammer, and tie them in a cloth. Bring the water to a boil with sugar and lemon juice, add the bag of crushed stones, and boil for 5 minutes to impart a delicate almond flavor. Add the cherries to the boiling syrup and boil for about 5 minutes. Then, using a slotted spoon, transfer the syrup to the prepared jars. Boil the syrup for another 5 minutes, then remove the bag and pour the syrup over the cherries in the jars. Seal the jars immediately and preserve at 90°C for 15 minutes. Tip: If you boil the cherries for about 10 minutes, you can skip the preserving step.