Preserving sour cherries - this is how it's done

Just like in grandma’s time: preserving sour cherries

To be noted in advance

The sour cherries should be picked when fully ripe and preferably without stalks. If the cherries are picked with their stems, the bark on the branches is quickly damaged because it is partially torn off with them.

Reduce the sour cherries

One method that older generations in particular appreciate is the preservation of the sour cherries. They can be used to make jelly, jam and compote, among other things. Here is a recipe for jam or marmalade:

If necessary, clean and remove the stems and stone the sour cherries
Bring to the boil with a little water and (gelling) sugar
Let cook for 1 hour
puree the mass
for compote: fill whole

Care should be taken to use sterilized jars for filling. A cooking pot is ideal for this. Furthermore, the ratio between the sour cherries and the sugar should be 2: 1, so that the boiled down is properly preserved.

Dry and freeze sour cherries

Methods to preserve the vital substance content of the sour cherries are drying and freezing. To dry the sour cherries:

pit and halve beforehand
if necessary puree and spread on baking paper (fruit leather)
Dry in the automatic dehydrator at 35 to 50 ° C for 2-3 days

Freezing is straightforward. It is recommended that the cherries also be pitted beforehand. Then they come in a freezer bag. Later they can be turned up and used for cakes, pies, muffins, fruit sauces or smoothies.

Juice the sour cherries and prepare

Furthermore, the sour cherries can be juiced and pasteurized or used for the production of wine, schnapps and liqueurs. The sweet and sour varieties with dark juice are particularly suitable for this.