Ingredients:

  • 1 cup (200 g) granulated sugar
  • 1 cup (240 ml) water
  • 1 tablespoon (15 ml) lemon juice
  • 1 teaspoon (5 ml) vanilla extract
  • 1 lb (450 g) fresh ripe cherries, preferably dark sweet cherries
  • Optional: A few sprigs of fresh rosemary or thyme for flavor enhancement

Instructions:

  1. Wash and stem the cherries, leaving them whole. Set aside.
  2. In a medium saucepan, combine sugar and water. Heat over medium-low, stirring until the sugar dissolves. Add lemon juice and vanilla extract.
  3. Once the syrup reaches a gentle simmer, add the cherries. Cook for 15-20 minutes, stirring occasionally, until the cherries soften slightly.
  4. Cook until the syrup thickens slightly (coats the back of a spoon).
  5. Remove from heat and allow to cool for 10 minutes. Pour the cherries and syrup into sterilized jars, allowing minimal air gaps.
  6. Refrigerate for at least 1 hour before serving.