Making a sour cherry preserve!
I've spent some time taking the pits out, because that way more of them fit into these little jars:
(The water is taken out of the jars before the cherries are put in, I was just warming the jars up with hot water). Once the jars are full, I made a syrup that's supposed to be equal part sugar and water, but I used 3 spoons of sugar because I like them on the sour side, and they're so acidic and sour this can't possibly cause botulism.
Once they're all covered in syrup (I think I added more after taking my picture) they get their lids on and are boiled underwater for 10 minutes. That way all the air gets vaccuumed out of the jars and they get rid of all the oxygen, so can be stored without going bad!
So happy with these, I'll try to make another batch later but 7 jars is a pretty great start already.
