Cherries in their own juice (without water): just add a little sugar, let the juice stand and sterilize in jars in their own juice.
“Dry” cooking: cherries with sugar (you can with a drop of rum) are placed in jars and sterilized briefly so that they remain firm and do not get wet.
Classic frozen jam: bake, dry, mix with a little sugar (to preserve color and flavor) and put in the freezer to peel.
Share your successes, I’d love to hear more! What’s your secret sugar ratio or trick for achieving perfect cherries?
