Our favorite fruit spoon sweet preserve! Sour cherry spoon sweet is probably the most popular preserve in Greece. Serve as a topping for dark chocolate ice cream and be amazed!
- 2kg fresh sour cherries (70 ounces)
- 1/2 cup of water
- 2 kg sugar (70 ounces)
- 2 tbsps lemon juice
- Wash thoroughly the cherries, remove the stems and drain them on some paper towel.
- Remove the pits from the cherries, being careful to keep them intact. Removing the pits can be a little tricky and you will need to use a cherry pitter. Do that over a wide pot, that you will use later to prepare the sweet, so that you can preserve the juices falling from the cherries. Place the pits into a bowl and add the water (1/2 cup).
- When done, place the cherries into the wide pot, that you have preserved the juices from the cherries and cover them with the sugar. Drain the pits from the water and pour the water also in the pot. Let them stand like that overnight.
- The next day, place the pot on the stove and bring to the boil over high heat. While the cherries boil, some white foam will probably surface on the water. Remove that foam using a slotted spoon each time it surfaces. When the syrup thickens, add the lemon juice and boil further for 30 seconds. To check if the syrup is ready, take some syrup with a spoon and let it drip over the pan. When the last drops start to drip, place a plate under the spoon and drip one two drops on different spots on the plate. If the syrup spreads on the plate, you should boil a little bit more; if the drops stand firm, then the syrup is ready.
- Remove the pot from the heat and allow to cool. In the meantime, wiggle the pot once in a while (5-6 times), to help the cherries puff and become bigger.
- Place into sterilized jars and cover when it cools down completely. Store into the fridge.
Keywords: sour cherry spoon sweet, vissino glyko