Cherries In Vanilla Syrup

img

By Darren Purchese

Such a beautiful gift to give to someone and also a great component for desserts.

Cherry season in Oz is around Christmastime, so you can make these as awesome gifts a couple of weeks into December. July in Europe and May to August in the USA is the best time for cherries and you to make these and they will last for Christmas if stored in a pantry in correctly sterilized jars.

Serve simply with ice cream or in a crumble and especially use these for your triumphant Christmas trifle.

Time

0

hour

45

minutes

Degree of Difficulty

Easy

Save

1

Portions

8
Jars

Share Recipe

img

Ingredients

Servings

metric
Template is not defined.
500 ml water
500g jam setting sugar
2 kg cherries, pitted
2 whole vanilla pods, seeds scraped
1 lemon, juice
1

Add the sugar to a large saucepan along with the water and scraped vanilla seeds. Whisk to mix well and turn onto a medium heat. Bring to a boil, whisking constantly and simmer for 2 minutes to ensure the pectin is starting to thicken the syrup. Add the cherries and stir the pan gently until the contents comes to a second boil then turn off the heat. Stir in the lemon juice and place into sterilised jars or containers.

 

 

1
0 hours 0 minutes

Add the sugar to a large saucepan along with the water and scraped vanilla seeds. Whisk to mix well and turn onto a medium heat. Bring to a boil, whisking constantly and simmer for 2 minutes to ensure the pectin is starting to thicken the syrup. Add the cherries and stir the pan gently until the contents comes to a second boil then turn off the heat. Stir in the lemon juice and place into sterilised jars or containers.