- 600g cherries, stoned
- 275mls cider vinegar
- 115g dark brown Muscovado sugar
- 115g light brown Muscavado sugar
- 1½ tbsp salt
- 10 cloves
- ½ cinnamon stick
- juice of 2 large lemons
- Sterilize a 750ml preserving jar. Wash the fruit well in plenty of cold water and dry well.
- Place the vinegar, sugars, salt, cloves, cinnamon stick and lemon juice into a pan and heat gently until the sugar dissolves.
- Add the cherries, turn up the heat and cook until the fruit softens slightly, but make sure the fruit stays whole.
- Remove from the heat and use a slotted spoon to carefully pack the fruit into the warm preserving jar.
- Place the pan back on the stove and rapidly boil for 2 minutes until slightly syrupy and thickened. You should end up with enough syrup to fill the jar perfectly, if not the syrup needs to be cooked for a little longer.
- Pour over the warm cherries and seal the jar.
- Cool and leave for a minimum of one week in a cool dark place, before eating, The cherries will keep for up to one year if kept in a fridge.