Morello cherries in syrup
( Vissino glyko )
Equal weights (before stones are removed) of black morello cherries and
Juice of one medium lemon per 500 g fruit
Remove the stones from the washed cherries, and put alternate layers of sugar and cherries in a heavy preserving pan. Leave to stand in a warm place for about 4 – 5 hours.
Tie the stones in a muslin bag. About one hour before the end of the standing time, place the washed and dried jam jars and their lids on a shelf towards the top of a cold oven and set the thermostat to 2a0 F or 120 C. This will sterilise the jars. Now add 1 wineglass of water and the bag of stones to the cherries and bring to the boil. Stir constantly and skim frequently to remove the froth.
Boil rapidly until a little of the syrup forms a soft ball in cold water. If you have a sugar thermometer, it should reach “soft ball” stage at around 225 F or 115 C. Stir in the lemon juice and cook for 3 minutes more, then remove from the heat. 5kim off any foam, and place some cherries in each jar, then pour over syrup to cover. Cover immediately
The cherries will keep for several months. They can also be chopped and added to homemade ice-cream with a little of the syrup poured over. Diluted, this syrup forms the basis of vissinada – simply put about two tablespoons into a glass and top up with crisp, ice cold soda water, adding a small piece of lemon.