Black cherries in syrup

INGREDIENTS

• 2 kg of firm black cherries;
• 1 kg of granulated sugar

STEP

1. Wash and dry the cherries well, remove the stone and the pith, then pour them into a container large enough to prevent them from clumping together;
2. Pour the sugar over the cherries, cover the container with a clean cotton cloth and leave to rest overnight;
3. The next day, drain the cherries from the juice they will have released and transfer them to a container, pour the juice into a heavy-bottomed pan and cook over a moderate heat until a light foam appears on the surface;
4. As soon as it appears, remove the pan from the heat and pour the juice over the cherries;
5. Cover with a cloth and let it rest another night;
6. Repeat the operation the next day;
7. Pour into sterilized jars, making sure that the syrup completely covers the cherries, close hermetically, turn the jars upside down and leave them to cool;
8. Our candied cherries are ready to be enjoyed.