Many housewives are upset by the fact that after making jam, the cherries in it turn out to be dry and very hard, moreover, the cherries wrinkle and lose their attractive appearance.

Today I will tell you about one of the ways to make cherry jam so that the berries remain juicy and appetizing. Unlike the usual ones, to achieve the desired effect you will have to put in a little more effort, but believe me, all the costs will pay off in full when you open a jar of wonderful cherry delicacy in winter!

Ingredients:

• cherry – 1 kg;
• sugar - 1.2 kg;
• water – 1.5 cups.

Cooking recipe step by step

To prepare cherry jam with pits, we only need cherries, sugar and water.

We sort out the cherries from garbage and select wormy and spoiled berries. Then rinse thoroughly under cold running water and place in a colander or clean towel to remove all excess moisture.

We prick each berry with a sharp object to facilitate the penetration of sugar syrup inside. It just seems complicated, it only took me 15 minutes to chop one kilogram of cherries. It’s better to use a long needle or pin and pick up several berries at the same time, so the process will go faster.

In a separate bowl, dilute about 800-850 g of sugar with water, put it on the stove and bring to a boil. Don’t forget to stir so that the sugar dissolves faster.

Pour hot sugar syrup over the chopped cherries.

Leave the berries for 2-3 hours so that they are saturated with syrup.

After this, put the bowl with jam on the stove, bring to a boil and cook for about 7-9 minutes. Be sure to skim off any foam that forms with a wooden spoon.

Then remove the jam from the stove. We need to separate the syrup from the cherries, so we cool the jam a little so as not to burn ourselves. Place the cherries in a colander to drain all the syrup. It turns out quite liquid and needs to be boiled down. To do this, put the syrup back on the stove, add the remaining sugar and cook for about 15 minutes.

Pour the syrup over the cherries again and leave for about 5 more hours, or you can leave it overnight.

The last time we put the cherry jam on the stove and boil until tender. The jam is considered ready when the berries do not float to the top, but are evenly distributed in the syrup. Also, drops of syrup do not spread on a dry plate, but retain their shape. Pour the jam while still hot into sterilized jars, screw on the lids and, after cooling, put away for storage. As a rule, such jam with a stone can be stored at room temperature, but not more than a year.

The quantity of products is designed for 2 half-liter jars.

Cherry is a widespread berry in our country. It ripens at the end of summer and beginning of autumn, when the preparation of jars for winter and filling the cellar with various preparations is in full swing. Including cherry. Let's look at how to prepare berries, what types of cherries can be prepared for the winter. We will also get acquainted with all the subtleties and nuances of the recipes.

Types of cherry preparations

There are many recipes, so every gourmet will find his own. What can be prepared from cherries for the winter? If we consider the general options, remember:

• preserves, jams and jams (single-component and with additions);
• marmalade;
• cherries in powdered sugar;
• dried and dried berries;
• boiled juices;
• syrup;
• frozen berries;
• cherries in gelatin;
• liqueurs and tinctures;
• compote.

There are recipes for cooking with the addition of dark chocolate. This is a real treat for sweet tooth lovers!

All these goodies will be happily consumed by small and large sweet tooths.

Marmalade, berries in gelatin, syrups and drinks are consumed in their natural form. And jam, marmalade, dried, dried and frozen cherries can be used in homemade baking. Biscuits, pastries, unleavened pies and cakes are just a small list of what can be created using cherries. But there are secrets here too:

• You need to carefully fill the pies with preserves, marmalades and marmalades so as not to overdo it, otherwise the filling will leak out during the baking process and will significantly spoil the appearance of the product;
• Before using dried and dried cherries as a filling, it is better to soak them for a while (5-8 minutes is enough) in warm water, and then squeeze them out - this way the berries in the pie will not be overdried;
• Under no circumstances should you thaw quick-frozen berries, you need to roll them in wheat flour and immediately put them in the pie dough - in this form the berries will not spread and lose their precious vitamin juice, and the entire pie dough will not turn dark.

Cherry needs preparation

As in any other cases, to make cherry preparations, the main ingredient must be pre-processed. How to do it? Not as difficult as many people think.

First of all - sorting. You need to choose only ripe, whole, benign berries that are not damaged by diseases and pests. Otherwise, an unpleasant foreign taste or smell will appear in the workpieces. It is unacceptable!

Then rinse the berries. The most convenient way is to place a large cup in the kitchen sink and dump the berries into it. Direct a stream of cool water into the cup and at the same time rinse each berry with your hands. Place the washed berries in a pre-prepared colander or sieve. To prevent the water from the cherries from flowing directly onto the table, place a sieve in a saucepan or another cup.

Further action is carried out based on a specific recipe for preparing cherries. This is pitting. For example, they wouldn’t hurt at all in a compote or tincture, but in marmalade or jam they would be simply out of place! This procedure can be done manually using a small knife, or you can use a special device for removing small seeds. The choice is up to the hostess.

Note to the hostess

When cherries are separated from the seeds, juice usually splashes in all directions - on the hostess, on the ceiling and walls. These berries are so juicy. In order not to be splashed with burgundy juice and then not to wash the entire kitchen, furniture and dishes from it, you can use the following tips:

• put a plastic bag in a large cup, hide your hands there and separate the seeds - the juice will remain in the bag and cup;
• If you take a large pan and cover the top 2/3 with cling film (pull it tight), you can also stick your hands into the empty space and remove the seeds there, the juice will splash into the film and flow back into the pan.

It’s interesting that the juice that is obtained during the preparation of berries can also be used for its intended purpose - added to jam during cooking, stored for the winter, or made into sweet fruit juice.

Drying or drying - what's the secret?

Drying or drying, which to choose? Let's figure it out.

Drying can be done in a special home electric dryer. Depending on the volume of a particular apparatus, you can dry from 2 to 6 kg of berries in one go. This process is quite lengthy and takes several days. Since cherries are juicy berries, in order for all the moisture to evaporate, several drying sessions of 3-4 hours with breaks will be required. A very important point when using a dryer at home is that you need to periodically rearrange the mesh trays. This is necessary for uniform drying of the berries at all levels of the apparatus.

You can dry cherries with or without pits. If you choose the first option, then you first need to place the peeled berries on a sieve or colander to drain all the juice. And then load them into the dryer.

How to dry pitted cherries? As easy as pie! Load the berries into the dryer and turn it on. The rest of the cooking rules remain the same - periodically turn off the machine and rearrange the baking sheets.

What about drying? Dried cherries at home turn out to be a delicious delicacy! But preparing it is a little more complicated:

• take 1 kg of cherries and carry out primary processing of the berries;
• mix 1 glass of water with 1.5 kg of sugar, cook for about 4-5 minutes;
• immerse the berries in the syrup and cook for the same time;
• remove from heat and let cool for 3-4 hours;
• then cook again for 4-5 hours and cool for 3-4 hours - repeat this procedure one more time;
• Place the berries on a sieve and let the syrup drain;
• Place one berry at a time on a baking sheet lined with baking paper to prevent them from sticking together and leave at room temperature for 1-2 days;
• dry in the oven at a temperature of about 120-150°C at intervals of 1-2 hours until fully cooked.

Dried cherries at home are perfectly stored in a dry glass jar with a tightly closed lid on a darkened shelf.

Two in one: syrup and jam

Having collected a large number of fresh ripe cherries, you don’t want to put them into one type of preparation. But you can make two types at once - syrup and jam!

After all the seeds have been removed from the berries, squeeze the juice out of the cherries with your hands. Do this manually, since it is undesirable to leave the cake almost dry. After all, jam will be made from it.

Cherry syrup does not take long to cook for the winter. The proportions for adding products are the same as for jam. After combining the juice and granulated sugar, start cooking. Continue until many small bubbles appear on the boiling surface, converging into large caps.

The final stage for these two blanks is similar. You need to pour the syrup into hot sterilized bottles. Transfer the jam into jars treated with boiling water. Seal jars and bottles with sterilized lids. Additional sterilization is not necessary. Next, put the cans and bottles somewhere in the corner so that they don’t interfere. And cover them with a thick blanket or bedspread to ensure additional processing of the lids.

Cooking proportions

The proportions of the ratio of berries and granulated sugar can be 1:0.5; 1:1 and 1:1.5. They are suitable for making jams, preserves, syrups and cherry marmalade. If the preparation is multi-component, then additional ingredients are included in the portion of cherries when preparing proportions for recipes.

Cherry jam recipe

So, for the recipe you will need the following products:

• cherry - 1 kg;
• cherries - 1 kg;
• granulated sugar - 2 kg.

How to make cherry jam:

1. Carry out primary processing of cherries, that is, sort out the berries, rinse and remove seeds from them.
2. Grind the berries into puree. To do this, take a meat grinder, home processor or blender. This procedure can be carried out in several passes. The main thing is that the mixture should be homogeneous in structure.
3. Place all the berry puree, along with the juice that came out when separating the seeds, into a saucepan or any other container for making jam. Combine with sugar and mix.
4. Place over moderate heat and cook from the moment it boils for about 40-50 minutes. All this time you need to stir the boiling mass and remove the sweet foam. The spent foam is tasty and can be consumed immediately or spread on a piece of wheat bread for a sandwich for tea. But when storing a jar of jam in winter, it can cause the fermentation process to occur.
5. Then transfer all the jam into sterilized jars and seal tightly with lids. Leave to cool slowly in the room, and then put it in a cool place.

Preparing juice

You can squeeze cherry juice through a juicer - it’s more convenient to prepare it for the winter. But in this case, you need to remove the seeds first, otherwise the juicing machine will break.

You need to squeeze the juice manually in several steps. After the first time, stir the remaining cake at the rate of 1 kg per 1 glass of boiled water. Boil for a couple of minutes and squeeze out the juice again. Repeat the procedure. In this way, from 15 kg of ripe cherries, 10 liters of juice are obtained.

Mix all the squeezed juice in one cooking container. Add granulated sugar to it. The proportions of the bookmark are half a kilo of sugar per 1 liter of juice.

With or without sugar, bring the juice to a boil and immediately pour into sterilized bottles. Close tightly with sterilized lids and store for further storage.

As you can see, there are many ways to preserve cherries for the winter and as many different nuances in preparing the preparations. Which method should you choose? You can try everything! And then adopt the methods you like.

Every housewife can prepare cherries for the winter - these include compotes, jam and jelly. But we offer you a simple way to preserve the aroma of cherries for the winter - boil them in syrup. This preparation is very suitable for baking and making jelly.

The beauty of this preparation is that the berries are boiled in sugar syrup, giving it all the aroma, color, taste, while the berries themselves remain intact. They can be used for compotes, and from the syrup you can make sauce for cheesecakes or make jelly.

For the winter, cherries in syrup can be served with ice cream, pancakes, and also added to sweet milk porridges.

Taste Info Jam and marmalade

Ingredients for 1 liter of preparation:

• cherry – 1 kg;
• sugar – 1 kg;
• water – 1 cup (250 ml).

How to prepare canned cherries in syrup for the winter

The very first stage will be sorting the berries - we remove spoiled berries, do not leave leaves and twigs. Next, we advise you not to be lazy and soak the cherries in a saline solution (1 tablespoon of salt per 1 liter of water) to remove all the worms. Even if the cherry does not seem to be wormy, you will see them on the surface of the water after half an hour. We wash the berries under running water.

Then you need to decide whether to remove the seeds from the berries. If this is the case, then we will use any convenient method - a special device, a cocktail straw or a pin. If the seeds are not critical for you (you like to have cherries in your mouth), then prick the berries with a toothpick in two or three places so that they do not burst during cooking and are well soaked in syrup.

Now prepare the sugar syrup. Pour all the sugar into the pan and add all the water. You can add a little vanillin, cinnamon, anise. This will give the preparation a wonderful subtle aroma of spices.

Cook the syrup over low heat until the sugar is completely dissolved. Let it cool a little.

Place the prepared cherries in the slightly cooled syrup and immediately put on the fire.

Stirring, bring the cherries to a boil and set aside for five minutes. After the time has passed, remove the pan from the stove, remove any foam if it appears, and let the mixture cool to room temperature. It took us about 4 hours to do this. You can boil the cherries the night before. Leave it overnight and continue in the morning.

Bring the cooled mixture back to a boil and cook for five minutes. You can repeat the cooling procedure again, but this is only at your request. This preparation differs from jam in that the cherries float freely in the syrup; the jam is usually made thicker.

Let's prepare the jars, we offer you a proven and simple way to prepare the jars - you need to wash them with a soda solution, wait until they dry completely, and then wipe them with alcohol. This simple procedure will save your time and effort. This method is suitable for all workpieces. The lids can also be wiped with alcohol, but we still recommend boiling them for 5 minutes.

Pour the hot cherries in syrup into jars and close them tightly with screw-on lids or roll them with a key.

Such a preparation can be stored for no more than two years, since after two years the seed begins to produce acid, which can lead to poisoning. If the product is pitted, it can be stored longer.

Cherry berries cannot be kept fresh for a long time, so they are used for various preparations. In addition to everyone’s favorite jam, you can prepare a thick and aromatic syrup from sweet and sour fruits. It is sealed for the winter in small jars, and then used as a filler for drinks, a base for creams, an impregnation for cakes and a glaze for desserts. Modern housewives cook such products in a variety of ways. Regardless of its features, each approach is simple and accessible. Even a novice cook can handle it if desired.

Composition and beneficial properties of cherry syrup

Syrup prepared for the winter, with the right approach, will become not only a favorite treat for the whole family, but also a useful nutritional supplement. Like all similar cherry products, the aromatic preserve has an impressive list of therapeutic properties:

• Bactericidal substances help strengthen the body's protective functions. In combination with vitamins, they provide a person with reliable prevention of many infections.
• Cherry syrup has a beneficial effect on the condition of the heart and blood vessels. Of course, provided that the product is not abused.

Advice: If you want to enjoy not just candied juice all winter, but a homogeneous and tasty syrup, it is better to seal it not in jars, but in small bottles. Then the containers are closed with stoppers, which are filled with resin and laid out in a horizontal position until they cool completely.

• The finished product, despite going through several stages of processing, is rich in vitamins A and C. And these components take an active part in most biochemical processes.
• Finally, berry syrup successfully fights the manifestations of anemia at any age.

Unfortunately, there are a number of contraindications to eating cherry delicacy. It can harm people with high stomach acidity, gastritis, and peptic ulcers.

Simple and unusual recipes for making cherry syrup

Choosing a recipe according to which the syrup will be boiled is not so easy. Fortunately, they are all quite simple, so you can try each approach before you start creating preparations for the winter.

• An option without the need to remove the seeds. For 2 kg of ripe dark cherries we take 2.5 kg of sugar, 7 glasses of drinking water. We wash the berries several times and lightly dry them, put them in a saucepan. Sprinkle them with sugar, pour in water, stir and bring the mixture to a boil. Cook the mixture for at least 2.5-3 hours over low heat, constantly skimming off the foam. As soon as it stops appearing, this is a signal that the product is ready. The resulting liquid should be filtered through cheesecloth, covered with a towel and left to infuse for a day at room temperature. After this time, filter the product again, boil, leave for 30 minutes, pour into sterile jars and close for the winter.

• Cherry composition with almond aroma. In this case, wash the fruits, sort them, remove the seeds from them. Without washing or drying, grind the extracted elements with a hammer, then grind them in a mortar to a powder (you can use a coffee grinder). Mix the resulting composition with berries and leave for 24 hours under a towel at room temperature. Then the resulting mass is put into a juicer and processed until juice is obtained. The liquid can additionally be passed through gauze. Heat the component, mix with sugar (in a ratio of 1 to 1 or as you prefer), knead on the stove until the crystals are completely dissolved. At the very end, add half a teaspoon of citric acid and close the product for the winter.
• Express method. For 500 g of berries, take 600 g of granulated sugar and 600 ml of drinking water. We sort the cherries, wash them, remove the seeds and grind them through a sieve. Sprinkle the resulting mixture with sugar, dilute it with water and place it on the stove. To get syrup, the mass needs to be cooked for only 5 minutes. Cool the finished product, pour into containers and close.

• Concentrated product. For 500 ml of cherry juice, take 1 liter of sugar syrup (we select the concentration ourselves, based on taste preferences). Just mix the two components and cook first on medium, and after boiling on low heat until the mass thickens. Without insisting, pour it into containers and roll up.
• Basic recipe. For 1 kg of berries we take 1 liter of water and 600 g of sugar. Fill the washed and dried cherries with their pits with water and place on the stove. Cook the mixture over low heat for an hour. After this, pour the mixture into another container, passing it through a colander lined with gauze. Additionally, the berries can be squeezed a little. Infuse the resulting juice for 2-3 hours until a sediment forms. Carefully pour the mixture into the cooking container, trying to prevent sediment from getting into it. Pour sugar into the liquid and cook it over low heat until it begins to thicken. Then remove the container from the stove, leave for half an hour, pour into jars and seal.

Syrup, prepared according to all the rules and taking into account the proportions specified in the recipe, will retain its freshness, taste and aroma for at least a year. Of course, the preparations can be used for the next winter, but their composition and gastronomic characteristics may already change noticeably. In the process of cooking cherry composition, additional components are used extremely rarely. If you still want to diversify the taste of the syrup, you can add a little cinnamon, ginger or vanilla to it.

Currently, many housewives prepare various dishes and compotes from cherries. After all, it has a lot of useful properties and excellent taste. Today we will talk about how you can make syrup from this berry.

Preparing Ingredients

To prepare classic cherry syrup Several main ingredients are used:

• cherry fruits;
• sugar;
• water.

Before you start preparing the syrup itself, you should prepare the ingredients. The cherries must be washed. It's better to do this several times. If necessary, remove seeds from berries. It is also worth sorting the fruits. If they are damaged, then it is not recommended to take them for such a mass. If you use cherry leaves when preparing the mixture, you should also rinse them thoroughly. Check them for damage. Don't forget to prepare containers for liquid.

They all must be thoroughly sterilized.

Recipes

Today there is considerable number of recipes for making cherry syrup:

• classic cherry syrup;
• syrup with cherries and citric acid;
• cherry leaf syrup;
• cherry syrup with pits;
• syrup with cherry and almond notes;
• syrup from whole frozen cherries;
• syrup with whole cherries.

Classic cherry syrup

Before cooking, the fruits should be thoroughly washed. After that, all the bones are taken out of them. The cherries are completely covered with granulated sugar and left to infuse overnight. In the morning, the mixture must be put on fire and brought to a boil. The berries are removed from the pan during cooking. And the mass is boiled again. Then the syrup is poured into sterilized jars and tightly closed with lids.

Syrup with cherries and citric acid

To make this simple syrup for the winter, you first need to thoroughly rinse the berries in cool, clean water. Afterwards all the seeds are removed from them. This can be done using a special kitchen apparatus. Using a juicer or a regular metal sieve, you need to extract the cherry juice. Then the juice is poured into a bowl and everything is placed on the stove. Sugar is added to the liquid (600 grams of granulated sugar is taken for 500 milliliters of juice). Boil the mass until it becomes thick and viscous.

Remember that if you passed the juice through a metal sieve, then the drink should be strained several more times before boiling. Citric acid (0.5 teaspoon) is added to the liquid over the fire. It acts as a preservative. This ingredient can also add a pleasant taste to the product. There are also recipes for making cherry syrup with freshly squeezed lemon juice. To prepare this version, you need to pour the washed cherries into a bowl of boiling water. You need to cook it until the berries begin to burst. Afterwards, wait until the fruits cool down at least a little.

Then squeeze the juice from the cooked cherries. This can be done through nylon fabric. Pour the resulting cherry liquid into a separate container and add granulated sugar and lemon juice (1-2 tablespoons of lemon juice per 1 kilogram of sugar). The resulting liquid should be placed on low heat, and after the sugar has completely dissolved, the heat should be increased. Cook the syrup until it thickens, stirring constantly.

Cherry leaf syrup

You need to squeeze the juice out of the washed berries. Then it is mixed with granulated sugar (700 grams). At the same time, an infusion of cherry leaves is prepared according to the recipe. To make it, you need to place the leaves in a pan of water and boil for 7-10 minutes. After the infusion is prepared, you need to remove all the leaves from the pan. The resulting liquid is mixed with juice. This mass is again put to cook on a small fire. This should be done no more than 30 minutes. The syrup becomes thick and viscous. Then it can be poured into sterile jars.

Cherry syrup with pits

The washed berries are placed in a bowl, sugar and water are added (1.5 liters of water per 2.5 kilograms of sugar and 2 kilograms of cherries). All ingredients are simmered over low heat for three hours. In this case, the seeds are not removed from the fruit. The resulting liquid is filtered through a sieve or through gauze, which is folded in several layers. The mixture is boiled again for 2-3 minutes. After this, the syrup is poured into containers.

Syrup with cherry and almond notes

All the seeds are removed from the fruit. They are thoroughly crushed. This is done with a hammer or coffee grinder. The crushed mass is mixed with cherry pulp. This whole mixture should be infused for 24 hours under a thick cloth. During this procedure, the seeds will be able to give the cherries a wonderful almond aroma. After this, the entire mixture is passed through a juicer. The resulting mass is mixed with granulated sugar. Moreover, they do this so that there is an equal amount of both the mixture and granulated sugar. The syrup is boiled until it becomes thick, and then it is poured into sterilized jars.

Syrup from whole frozen cherries

Frozen cherries are poured into a container. In this case, all fruits must be intact and not bursting. It is filled with water and covered with sugar (250 milliliters of water per 3 kilograms of sand and 2 kilograms of fruit). The whole mixture is set to cook and brought to a boil. After boiling, turn off the stove and cover the container loosely with a lid. In this form, the mass should cool at least a little. This all needs to be repeated 4 times. The liquid is then filtered through a sieve. It is once again put on low heat and cooked until it becomes viscous, and then it is poured into containers.

Syrup with whole cherries

All ingredients are poured into a bowl (one full glass of sugar per kilogram of berries and the juice of two lemons). Berries can be taken with or without seeds. Bring the mixture to a boil. Then you need to cook the syrup for 30-40 minutes over low heat. Then you need to wait until the liquid cools completely. The mixture should be passed through a metal or plastic sieve.

Afterwards, the still hot product is poured into jars and sealed.

Benefits and contraindications

Cherry syrups have a whole host of important properties. After all, cherry fruits contain a considerable amount of antioxidants, which can bring many benefits to the human body. So, such syrups have a great effect on human joints and bones, so they are recommended to drink for gout. After all, they can significantly reduce pain and inflammation in such a disease. Such syrups are also excellent for normalizing the functioning of blood vessels and the heart. Cherries contain a lot of potassium, which is essential for stable blood pressure. Also, many experts note that this berry can reduce the risk of stroke.

Cherry syrups also have a great effect on human nerves. Cherry juice restores the balance and activity of special antioxidant enzymes. And this prevents the occurrence of diseases and pathologies associated with the central nervous system. Compotes and syrups can significantly improve sleep. They can also increase the amount of sleep you get. Syrups with cherries also have a great effect on human vision. In addition, such berries help stabilize the functioning of the respiratory system. After all, they prevent the occurrence of asthma, shortness of breath, and bronchospasm.

Cherries are also capable of quickly breaking down fatty tissue. This berry has a low calorie content, so it is often eaten for weight loss. The pectin and fiber contained in this berry improve intestinal function and normalize digestion processes in the body. Cherry syrups are also great for the skin. After all, cherry fruits have a high content of vitamins C and A. They soften the skin and restore its elasticity. Cherry syrups should also be consumed to improve immunity. They have huge amounts of fiber, carotenoids and anthocyanins. All these elements strengthen the body’s defenses and are responsible for the prevention of cancer.

Despite the fact that cherries and syrups from them bring many benefits to the human body, they also have certain harmful properties and contraindications. Remember that it is better not to consume such products in large quantities, as they contain too much fructose, which in excess quantities can harm a person. Some people suffer from vitamin C intolerance. In this case, it is better not to consume cherry syrups, which contain large amounts of this element.

Those who suffer from high acidity and gastritis should not drink such drinks. People suffering from diabetes should also control their consumption of cherries and cherry syrup. If your tooth enamel is too thin, then you also shouldn’t drink too much of these liquids.

Use in cooking

Housewives often use cherry syrups when preparing various dishes. They are used to soak biscuits used for cakes and other baked goods. They are often added to drinks. Sometimes such mixtures are mixed in small quantities with coffee. Cherry syrups can even be combined with meat. After all, they are often added when preparing various sauces for it. When marinating, it is also permissible to use a few drops of this liquid.

Sometimes it also acts as a decoration for other dishes.

Packaging syrup for storage

It is better to store containers with such syrup in simple glass jars. They must first be sterilized along with the lids (it is better to take metal ones). You need to pour the liquid before it cools down. The sealed jars of syrup should be placed in a horizontal position. This is necessary so that the lids of the jars have contact with the hot liquid. After all, this will allow the process of their sterilization to continue. This syrup, prepared at home, can be stored from one year to several years. But remember that if you have already uncorked the jar, the mixture will only be usable for a few days. And at the same time, open containers should be kept in refrigerators.

You will learn more about how to prepare cherry syrup in the following video.