Sour Cherry Preserve Visino Glyko Recipes

SOUR CHERRY PRESERVE -- VISINO GLYKO

Steps:

• Wash the cherries and remove the pits, being careful to keep them whole.
• Put into a saucepan in layers with the sugar.
• Add water and boil for 25 minutes, stirring often and removing the scum. Leave overnight in the syrup.
• Next day add lemon juice and boil until syrup is thick. Test the syrup by dropping onto a saucer. If the drops do not spread, setting point is reached.
• Immediately spoon preserves into one-pint sterilized jars.
• Secure lids; let stand inverted 5 minutes.
• Turn upright and cool.
• Use within one year.

SOUR CHERRY SPOON SWEET

Steps:

• Place the cherries in a colander under cold running water to rinse well. Transfer to a small mixing bowl and add 2 cups cold water. (The water should cover the cherries by about 1 inch.)
• Set aside to soak for 2 hours. Drain well, separately reserving the cherries and the soaking liquid.
• Place the cherries in a small heavy saucepan.
• Sprinkle the sugar over the top to cover the cherries.
• Add a pinch of salt along with the reserved soaking liquid.
• Place over high heat and bring to a boil.
• Lower the heat and simmer, without stirring, for 20 minutes.
• Brush the sides of the pan with a wet pastry brush from time to time to keep the sugars from crystallizing around the edges.
• Remove from the heat and set aside for at least 2 hours.
• Return the saucepan to high heat and bring to a boil, using a metal spoon to skim off any foam that rises to the top.
• Insert a candy thermometer into the pot and boil for about 20 minutes, or until the mixture reaches 230°F to 240°F on the thermometer.
• Stir in the lemon juice and boil for 1 minute.
• Remove the saucepan from the heat.
• Stir in the kirshwasser and vanilla and set aside to cool.
• When cool, serve or transfer to a non-reactive container, cover, and refrigerate for up to 3 months.

SOUR-CHERRY PRESERVES

Steps:

• In a nonreactive bowl, combine all ingredients. Let stand, stirring often, until fruit has begun to macerate, 1 hour. Place a parchment round directly over surface and refrigerate, at least 8 hours and up to 1 day.
• Remove from refrigerator and let stand, stirring occasionally, 30 minutes. Strain mixture through a medium-mesh sieve, reserving solids. Place juices in a pot and bring to a boil over medium-high heat. Skim any impurities from surface, reduce heat to medium, and cook, skimming occasionally, until reduced by half and very syrupy, 16 to 18 minutes. Stir in reserved cherry solids. Return to a simmer and cook, gently stirring occasionally, until fruit is plump and just beginning to soften, about 3 minutes more. Let cool slightly, then transfer to jars. Let cool completely, then cover and refrigerate up to 1 month or try canning with our helpful instructions.