Sweet Cherry Juice for Stock

For the sweet cherry juice, place cherries in a juicer and sprinkle with sugar. Juice for 1.5 hours. Pour the resulting juice into a large saucepan and bring to the boil again, boiling hot pour into freshly boiled bottles – they should still be warm so that they do not shatter.

The bottles must stand on several layers of tea towels, otherwise there is also a risk that they will crack.

Immediately close the bottles and let them cool. If they have drawn vacuum, the juice will last at least a year. (Provided the twistoff lids are intact and the vacuum remains).

If you don’t have a juicer or canning machine, place the cherries in batches in a large pot. Fill two-thirds full, mash until some liquid forms, and add a little sugar to help the cherries draw juice.

After about 2 hours, bring to a boil, stirring constantly. Boil for about 5 minutes, pour through a straining cloth or sieve and drain. When you have finished the juice, add more sugar to taste.

Bring the sweet cherry juice to a boil again and pour into clean twistoff bottles as described above.

Preparation Tip:

8 kg of cherries yield about 4.5 liters of sweet cherry juice.

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