At a glance
We start by briefly simmering cherries in water, lightly mashing them as they cook, then straining off the clear juice. Sugar and citric acid are stirred in, everything simmers a little longer, and the hot syrup is poured into jars – you can even seal them for longer shelf life.
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Cook the cherries
Cook the cherries with water until soft. While they're cooking, keep mashing them with a wooden spoon or a potato masher.
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Strain the juice
Once the cherries are soft and fully cooked down, press them through a sieve and strain off the juice. Add the sugar and citric acid and keep simmering a little longer, until the sugar has fully dissolved.
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Fill the jars
Pour into prepared, clean, pre-warmed jars. Brush the lids with plum brandy (or cherry brandy) and seal. You can also process the syrup in a water bath if you like.
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