By Devi Poojari
June 11, 2024
As stone fruit season commences in the monsoon, make the most of fresh cherries by turning it into this sweet-tart preserve. Eat it with toast, rotis, paratha or even spread over a crispy rice cake for a quick snack.
500 grams cherries, pitted ¼ cup water ½ cup sugar 1 tablespoon lemon juice 1 teaspoon lemon zest 1 pinch salt
Combine all the ingredients in a deep saucepan and place over low heat.
Stir at regular intervals to prevent the sugar from caramelising and cook for 45 minutes.
Once the liquid evaporates and the mixture begins to coat the back of your spoon, turn off the heat.
Cool completely before storing in an air-tight jar for up to 3 weeks refrigerated.