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Greek Sour Cherry Preserves – Vissino Glyko Koutaliou

Author OliveTomato.com


  • 1 pound sour cherries they should be 1 pound after you remove the pits
  • 1 pound sugar
  • ¼ cup water
  • 2 teaspoons lemon juice


  • Remove the pits from the cherries, make sure you do this over a bowl so that you save the juices.
  • Empty the cherries carefully in a heavy pot, add the sugar and mix carefully. Add the water and mix.
  • Heat the fruit at medium heat. Once it comes to a boil, you will see foam forming. Remove the foam with a slotted spoon.
  • Slowly boil until the juice thickens (use the test noted above). About 20 minutes. Add the lemon juice a few minutes before removing from heat.
  • Remove from heat and let it cool completely.
  • Store in a jar.


*If you overheat the cherries and the syrup becomes to hard, you can still salvage them, by adding about a ½ cup water and reheating.