Name: Cherries in Syrup
Total time: 1 d 2 h 45 min
Ingredients: 2¼ cups water; 2¼ cups sugar; 3 pounds fresh sweet cherries , pitted

Why This Recipe Works

First, we used the packing method known as a “hot pack,” in which we made a boiling sugar syrup, stirred in the cherries, and returned the mixture to a boil. The hot syrup softened the fruit slightly to allow for easier packing and released air trapped in the fruit's flesh (meaning fewer air pockets in the sealed jars and plumper fruit after canning). While the cherry flavor had made its way into the syrup, we felt that it was still a bit bland in contrast to such sweet fruit. Most recipes for cherries in syrup pack the fruit in a syrup that is 40 percent sugar; we found that equal parts sugar and water stood up better to the luscious cherries and coaxed out their contrasting tartness, without becoming saccharine.

Instructions

Set canning rack in large pot, place four 1-pint jars in rack, and add water to cover by 1 inch. Bring to simmer over medium-high heat, then turn heat off and cover to keep hot.

Bring water and sugar to boil in Dutch oven over high heat, stirring to dissolve sugar. Add cherries, return to brief boil, then remove pot from heat.

Place dish towel flat on counter. Using jar lifter, remove jars from pot, draining water back into pot. Place jars upside down on towel and let dry for 1 minute.

Using funnel and slotted spoon, gently pack hot cherries into hot jars. Ladle syrup over cherries to cover, leaving 1 inch headspace. Slide wooden skewer along inside of jar, pressing slightly on cherries to remove air bubbles, and add extra juice as needed.

For short-term storage: Let fruit cool to room temperature, cover, and refrigerate for 24 hours before serving. (Fruit can be refrigerated for up to 2 months.) For long-term storage: While jars are hot, wipe rims clean, add lids, and screw on rings until fingertip-tight; do not overtighten. Return pot of water with canning rack to boil. Lower jars into water, cover, bring water back to boil, then start timer. Cooking time will depend on your altitude: Boil 15 minutes for up to 1,000 feet, 20 minutes for 1,001 to 3,000 feet, 25 minutes for 3,001 to 6,000 feet, or 30 minutes for 6,001 to 8,000 feet. Turn off heat and let jars sit in pot for 5 minutes. Remove jars from pot and let cool for 24 hours. Remove rings, check seal, and clean rims. (Jars can be stored for up to 1 year.)