● 1 kg cherries
● 750 g sugar
● 1 tbsp lemon juice
● 1 sachet vanilla
Wash the cherries well, removing the stems and dry on a towel.
Remove the pits carefully so as not to bruise the cherries using the special tool or a clean hair pin. Remove the pits over the pot we will use later, so as to reserve all the cherry juices.
Once we are done, put all the cherries in the pot with their juices and pour the sugar on top. Let this rest for 7-8 hours for the juices of the cherries to come out.
After 7-8 hours put the pot on high heat and once it has come to a boil, lower the heat to medium.
Remove the foam from the top using a large spoon.
Once the syrup has thickened add the lemon juice and the vanilla and boil for another 30 seconds. To see if the syrup has the desired consistency, put some syrup on a saucer and allow to cool. Once it has cooled, tip the saucer slightly. If the syrup is runny it is not thick enough and needs to boil a bit longer.
Remove the syrup from the heat and allow to cool.
Every once in a while shake the pot to allow the cherries to swell even more.
Once it has cooled well put it in sterilized jars and keep in the refrigerator.