Sour Cherry Preserve

Sour Cherry Preserve

 Just a spoonful with a cold glass of water is a delicious treat for your guest on a hot summers day!


  • 2kg sour cherries
  • 2kg sugar
  • 1 cup water
  • Sterilised jars (middle size)


  1. Remove the stems and clean the sour cherries thoroughly. In order to pit the cherries, use a special kitchen utensil designed for this or you can either use a straw to poke them out or even a hair clip! Place the pitted cherries in a large bowl and collect all  their juices.
  2. When you are done, add the sugar and water to the bowl and let sit for 24hrs for the sugar to dissolve.
  3. The next day, put the mixture in a large pot and boil on medium heat making sure the sugar has melted. Make sure to wipe down any sugar from the side of the pot too. Once the sugar has combined well, turn up the heat and bring to the boil. 
  4. For the next half hour you should remain next to the pot in order to remove the froth that is formed. You can do this with a spoon taking good care that you don’t burn yourself for starters and secondly, by not removing any syrup in the process, just froth! Your movements must be gentle and smooth!
  5. Once the mixture has blended and has reached the right texture, start filling up your jars. Leave 2cm from the top, close and turn them upside down on your bench. This seals the jars air tight preserving your sweet for longer. When you open the jar for the first time, you will hear a “pop”. You must let them cool completely before placing in the fridge! Maintain in the fridge and use a clean spoon every time you wish to serve.