And there`s not many simpler preserves…
I filled a jar with pitted cherries and weighed them – 1 pound, 6 ounces. I then added half-a-pound of sugar and 3 ounces of maple syrup (50% sugar).
Give the jar a good shake to coat all of the cherries as best as possible. Leave in your fridge for 24 hours and you`ll see the amount of syrup that has been pulled out of the cherries:
Cover the lot in rum and give it a good shake (or leave in the fridge for one more day).
Cold pack in heated, sterilized jars. Place lids finger tight and place in water bath for 20 minutes.
The syrup is as delicious as the cherries themselves!