(No Ratings Yet)
Loading...A jewel-bright Greek preserve, sour cherries are gently poached in a fragrant sugar syrup with lemon and a cinnamon stick until each fruit is glossy and translucent. Traditionally served on a tiny spoon alongside a glass of cold water or a cup of Greek coffee, this sweet is the soul of Greek hospitality.
Prep Time20 mins
Cook Time45 mins
Total Time65 mins
Servings8
Yieldabout 1.2 kg (8 servings)
Nutrition Facts
Per serving (estimated)
- 330 kcalCalories
- 0 gFat
- 0 gSaturated Fat
- 86 gCarbs
- 2 gFiber
- 78 gSugar
- 1 gProtein
- 5 mgSodium
- 170 mgPotassium
- 15 mgCalcium
- 0.4 mgIron
- 7 mgVitamin C
- 25 mcgVitamin A
Ingredients
For the preserve
- 1 kg fresh sour cherries (about 4 cups), stemmed and pitted
- 750 g granulated sugar (about 3 1/4 cups)
- 250 ml water (1 cup)
- 1 cinnamon stick
- 2 whole cloves
- 1 wide strip lemon peel (yellow part only)
- 1 tbsp fresh lemon juice
- 1 fresh sour cherry leaf (optional, helps firm the fruit)
Directions
- Rinse the stemmed cherries, pit them with a small knife or cherry pitter, and set aside. Reserve a few whole cherries for garnish if desired.
- In a wide, heavy-bottomed saucepan combine the sugar, water, and cherry leaf. Bring to a gentle boil over medium heat, stirring until the sugar fully dissolves, then simmer 5 minutes to form a light syrup.
- Lower the heat and add the cherries, lemon peel, cinnamon stick, and cloves. Skim any foam from the surface. Simmer uncovered at the gentlest possible bubble for 25-30 minutes, stirring very gently only 2-3 times to avoid breaking the fruit.
- When the cherries look translucent and the syrup thickens to coat the back of a spoon, stir in the lemon juice and cook 1 minute more. Test a cherry – it should be tender but still hold its shape.
- Remove the cinnamon stick, cloves, lemon peel, and cherry leaf. Ladle the hot preserve into clean, warm glass jars, leaving 1 cm of headspace, and tap gently to release air bubbles.
- Seal jars once cool, or pour into a sterilized jar and refrigerate after opening. For best flavor, let the preserve rest in a cool, dark place for 1 to 2 weeks before serving.
- To serve, spoon a few cherries with a little syrup into a small dish and offer alongside cold water, Greek coffee, or thick Greek yogurt and crumbled feta for a savory contrast.
Cook’s Notes
- Choose firm, just-ripe cherries; overripe fruit collapses and clouds the syrup.
- Skimming foam during simmering keeps the syrup beautifully clear and glossy.
- Sterilize jars by boiling 10 minutes and drying in a 120°C oven for 15 minutes for long storage.
- For a thicker, jam-like syrup, simmer an extra 5-8 minutes, then test a drop on a chilled plate.
- Traditional Greek households let the jars rest 1-2 weeks before the first tasting so the flavors meld.
