Ingredients
- 1.4 kg sour cherries, pitted
- 500 ml Québec maple syrup
- 75 ml bottled lemon juice
- 1 tbsp kirsch, optional
- 1 tsp almond extract
Method
- Combine cherries, maple syrup, and lemon juice in a wide preserving pan and rest for 30 minutes.
- Bring to a steady boil, skimming foam as needed.
- Simmer uncovered for 30 to 40 minutes until the cherries are glossy and the syrup thickly coats a spoon.
- Stir in almond extract and kirsch, if using, then jar hot and process for 10 minutes.
Conversion and rationale
Original sweetener (classic version): 900 g granulated sugar
Conversion used: Replace 900 g sugar with 500 ml maple syrup; omit the usual added water and reduce uncovered until the syrup reaches preserve consistency. No oven step, so −15 °C does not apply.
Why Quebec maple syrup: Maple's toasted flavor balances the sharpness of sour cherries and pairs naturally with almond. The method remains a classic fruit-and-syrup preserve rather than a commercial-style flavoring.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →