1 kg of cherries
750 g of sugar
1 tablespoon of lemon juice
1 vanilla optional
Wash the cherries well, remove the stalks and wipe them with a towel.
Remove the pips carefully without crushing the cherries or with the special tool or with the back of a hairpin.
Remove the pips over the pot that we will use to save all the cherry juices.
When we finish, put all the cherries in the juice pot and top up the sugar.
Leave them for 7-8 hours to bring down all the liquids from the cherries.
When the 7-8 hours pass, put the pot on high heat and when it’s boilin, we lower it to moderate heat.
Remove any foam that forms using a ladle.
When the syrup has thickened, add the lemon juice and vanilla and boil for another 30 seconds.
To see if the syrup is sufficiently thick we put a little on a platter and let it cool down. Then lightly tilt the platter. If the syrup is runny it has not thickened enough and it still needs some boiling.
When it is sufficiently thick, remove it from the fire and let it cool down.
Periodically shake the pot to allow the cherries to swell.
When they are cold, put the preserve in sterile jars and keep it in the fridge.