Cherries in syrup: all the mistakes not to be made for a top result

Cherries in syrup are an excellent way to have them available all year round: here are the mistakes not to make for a top result.

Among the seasonal fruits of this period the cherries are certainly among the most popular. Sweet, juicy and tastycherries as well as being excellent to be enjoyed fresh, are also perfect for preparing delicious desserts such as muffins, cakes, clafoutis, jams and much more.

cherries in syrup errors

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Too bad they only last for a short time, in fact cherry season runs from late May to late July. In this period they can generally be found in large quantities but if you want to taste them at other times of the year you need to find alternative methods to preserve them.

For example by making the cherries in syrup we can also use them during the winter to prepare our desserts or taste them as they are. But what are the mistakes not to be made with this type of preserves? Let’s find out below.

Here are the mistakes not to make with cherries in syrup

When making preserves, the first thing to do is always think about the first sterilization of jars, a fundamental step that we must put into practice to avoid Health problems.

cherries in syrup errors

Source: Canva

Having said that, making cherries in syrup is not that difficult as long as you don’t make some trivial mistakes. From the choice of the right fruits, passing through the cooking of the syrup, up to knowing how to pit them properly. In short, small important steps that determine the final result of our product.

So let’s find out all the mistakes not to be committed with cherries in syrup.

1) Use poor quality cherries. If we try our hand at the preparation of this preserve we will have to choose the right cherries. In the meantime, they must not be too green or too ripe. The classic middle ground is perfect. And then we will have to use the “corns”, a quality more suitable for conservation. Of course, the more the fresh cherries are good, the more our preserves will be superlative, so we give importance to the choice of raw material for a quality product. If we are lucky enough to have cherry trees, we can also use our zero kilometer ones. Otherwise the qualities on which you can focus are the Vignola cherry or those of Etna.

2) Wanting to remove the core by force. Many insist on wanting to pit the cherries in syrup one by one, a pity that it is often better to leave them whole because they manage to keep themselves better. In fact, in this way they do not disperse the color and flavor in the syrup.

3) Badly pitted. Removing the stone from cherries is a rather long and tedious operation, as it has to be done on every single cherry. Having the tool to ston them can be useful, but you also need a certain practicality in order not to ruin our fruits, transforming the kitchen into a horror film. To avoid the use of knives, in this way we will only ruin the pulp of the cherries, making our preserves less palatable. Better then to use an easy trick to pit the cherries quickly. Or remove the core with this equally valid method.

4) Wrong the syrup. Many make the mistake of adding too much sugar or, on the contrary, of adding too little. The doses must be proportionate to each other. Each kilo of cherries must be considered 500 ml of water and 100 grams of sugar. If we increase the cherries we will also have to increase the syrup doses. The water and sugar will have to cook and to do so just put the pot with the water on the fire then add the sugar and bring them to a boil, stirring until the sugar has dissolved. However, it is important not to overcook the syrup otherwise you risk forming caramel.

5) Fill the jars at random. The last step is knowing how to put cherries inside the jars. How? By fitting the cherries in the right way, placing them one by one without leaving too many gaps so as not to waste space and at the same time to immerse them all in the syrup. On the contrary, the jars should not be filled too much, otherwise we risk crushing the cherries, dispersing the juice and with the result of not letting the syrup penetrate between one and the other.