Cherries in Syrup Preserves

Hello friends,

This is a childhood recipe that I’m going to share with you today. A recipe that smells of hay bales, summer, my native Alsace, and friendship.

Here are the cherries in syrup preserves.

I’m 8 years old…

Yes, I think I’m about 8 years old when I discover the joy of cherries in syrup preserves. Let me explain, I’ll tell you everything, as always…

Back then, I spent a lot of time at my best friend’s house. We got up to all sorts of mischief, invented amazing lives and thrilling adventures! All without leaving our Alsatian village, or even her place — more precisely, her barn!

And when snack time came, her mom would bring us a slice of a delicious brioche and some cherries in syrup. Just thinking about it puts a dreamy smile on my face… Carefree days, the joy of simple and tasty things, friendship… It was wonderful!

And that’s a little piece of what I wanted to share with you today.

Cherries in syrup preserves, to extend cherry season

I love cherries. This year my cherry tree finally escaped the hungry beaks of magpies, so I had a very generous harvest. The idea of cherries in syrup preserves came to me quite naturally…

Because I want to extend the pleasure of eating cherries. The season is short, so preserving them is the best way to enjoy them all year long! Bring on the cherry and mascarpone cakes, the cherry and almond financiers, the cherry clafoutis or even my Black Forest-style roll cake.

Cherries in syrup preserves, how does it work?

Well, it’s super easy to make preserves. Honestly, it’s quick, economical, zero-waste and endlessly adaptable. We simply make a sugar syrup and pour it over the cherries. Then, just sterilize the jars by placing them in a sterilizer or a pot of boiling water.

When you want to use the preserves, just open your jars and take out the cherries. Use them as you would fresh fruit. Don’t throw away the syrup! You can reduce it by cooking it down to make a cherry coulis, or dilute it with sparkling water to make a delicious cherry drink.

You can keep your preserves for a year!

Fruit varieties to preserve: a world of flavors to discover

Preserving fruit at home is an age-old practice that lets you prolong the pleasure of the harvest and enjoy summer flavors even in the middle of winter. Many varieties of fruit are particularly well-suited to preserving, offering a wide range of tastes, textures, and colors.

Among the most common are stone fruits. Peaches, apricots, and nectarines are loved for their tender flesh and sweet fragrance, which keeps perfectly. Cherries, whether sweet or tart, also preserve very well and brighten desserts and pastries all year long.

Pome fruits, like pears and apples, are must-haves too. Cut into quarters or slices, they stay firm after sterilization and go beautifully with sweet dishes or even some savory ones.

Berries hold a special place. Strawberries, raspberries, and blackberries, often delicate, can be preserved as compotes or syrups, keeping their bright color and tangy taste. Currants and blueberries complete this palette — perfect for making fillings or thick jams.

Citrus fruits, though less common whole, are used in segments or marmalades. Oranges, lemons, and grapefruits add a pleasant hint of bitterness and a unique freshness.

Finally, some exotic fruits are becoming more and more popular among homemade preserving enthusiasts: pineapple, mango, or papaya bring a touch of the tropics to your pantry shelves.

Tools you’ll need to make your cherries in syrup preserves

Jars,

A pot to make the syrup,

And a sterilizer (or a large stockpot).

There you have it, nothing more to add… Shall we head to the kitchen and put on our aprons?

The recipe, Chef!

Print Recipe

Cherries in Syrup Preserves

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dessert – French

Serves: 4 pces Difficulty: Easy Price: $

Prep Time: 10 min + 1 hour – Cooking Time: 10 min

Ingredients

• 500–600 g of cherries
• 1 liter of water
• 300 g of sugar

Instructions

1

Wash and stem your cherries.

2

Divide them evenly into your 4 jars. (Leave 1–2 cm of space at the top)

3

Heat the water and sugar until it comes to a boil.

4

Pour immediately over your cherries.

5

Close your jars and sterilize for 45 minutes in the sterilizer (or in a pot of boiling water).

6

Let cool out of the water at room temperature.