Christel Stephenson
Fill sterilise jars with cherries,� I don't stone them, as I think it damages the fruit too much.� I stone them later on when I use them, the stones also come out easier after they have been conserved.�Push them down in the jars a little.� Next make a light syrup with 1 litre of water�and a�150g of sugar dissolved in it. Fill jars with cool syrup, leaving a 1 cm gap at the top.�
Don't screw lids on too tight, as the air has to escape.� Of course, this depends on what type of jar you use.� Put into tall saucepan and fill with water, covering jars by 4 cm.� Put on the heat and bring slowly up to 80�c, taking about 45 minutes.� Then maintain this for 10 minutes.� Don't let jars cool in the water.� Lift them out, being careful not to touch the lids.� As they cool, the lids will become concave, if they don't repeat the process. (Jammer dis in Engels)