Rinse the cherries and press them through a juicer. With mine, the kernels then fall into the collecting container. Take as many cherries until you have the desired amount of juice.

Cook with the preserving sugar, vanilla pulp and lemon juice for approx. 1 min. Skim a little and take off the stove. Let cool a little. Then pour into well-cleaned screw-top jars. Do you have to see how much you need. Depending on size. Screw the lid on and turn the glasses upside down for about 15 minutes. Then they are hermetically sealed. Let cool and then put in the fridge. Gets stuck there.

It will keep in the refrigerator for at least a year. Tastes good on a breakfast roll or is also good for cakes. Good Appetite.