Ingredients
Method
- Prepare the cherries - Remove the stems and sort the cherries carefully. Discard any fruit that is bruised, moldy, fermented, or very soft.
- Wash the cherries under clean running water. If they are home-grown or untreated and you are concerned about small fruit worms, soak them briefly in cold water, then rinse and drain thoroughly.
- Fill the jar - Wash the jar and check it carefully for cracks or chips, especially around the rim. Fill it about two-thirds full with drained cherries. Shake the jar gently so the fruit settles, but do not crush or pack it tightly.
- Add one level tablespoon of granulated sugar. If using mint, add one small fresh leaf.
- Pour in room-temperature water, leaving approximately 1.25 cm or ½ inch of headspace. Wipe the rim carefully and close the lid securely.
- Process in the oven - Place the closed jar upright in a deep oven tray. If processing several jars, leave a little space between them. Pour enough water into the tray to reach one or two finger-widths up the sides of the jars.
- Place the tray on the middle rack of a cold oven. Use a medium setting for a gas oven or set an electric oven to 140–150°C / 285–300°F.
- Watch the water in the tray. Once it begins to boil, process the jars for another 20 minutes. The complete heating process usually takes about 30 minutes, depending on the oven.
- Cool and store - Turn off the oven and allow the heat and bubbling water to settle before carefully removing the jars.
- Place the hot jars upside down, with the lids resting on a folded blanket or thick towel. Cover them and leave them to cool slowly overnight.
- The following day, turn the jars upright and check the lids. Wipe and label sealed jars before moving them to a cool, dark pantry. Refrigerate any jar that did not seal and use it soon.
Notes
- This recipe is calculated for one approximately 800 ml jar. For a larger
batch, use one level tablespoon of sugar for each jar and fill every
jar about two-thirds full with cherries. - This is the traditional oven-processing method I use in my own kitchen.
It is not an officially tested home-canning method. If you prefer
the currently recommended method for pantry storage, see my
Water-Bath Canning Guide. - The 20-minute processing time begins only after the water in the oven
tray starts boiling. The complete heating time is usually around 30
minutes. - The cherries still contain their pits. Always mention this when serving
the compote, especially to children. - Mint is optional. Use only one small leaf per jar so it does not
overpower the cherries. - For the best flavor, color, and texture, use sealed jars within one
year. Refrigerate after opening and use within several days. Discard
any jar with a bulging or loose lid, leakage, mold, unexpected
bubbles, an unusual smell, or spurting liquid. Do not taste a
suspicious jar.
batch, use one level tablespoon of sugar for each jar and fill every
jar about two-thirds full with cherries. - This is the traditional oven-processing method I use in my own kitchen.
It is not an officially tested home-canning method. If you prefer
the currently recommended method for pantry storage, see my
Water-Bath Canning Guide. - The 20-minute processing time begins only after the water in the oven
tray starts boiling. The complete heating time is usually around 30
minutes. - The cherries still contain their pits. Always mention this when serving
the compote, especially to children. - Mint is optional. Use only one small leaf per jar so it does not
overpower the cherries. - For the best flavor, color, and texture, use sealed jars within one
year. Refrigerate after opening and use within several days. Discard
any jar with a bulging or loose lid, leakage, mold, unexpected
bubbles, an unusual smell, or spurting liquid. Do not taste a
suspicious jar.