Makes 1 cup
1 pound pitted sweet cherries, roughly chopped OR 1 pint of your favorite berries
½ cup granulated sugar
2 teaspoons lemon juice (approx ½ lemon, juiced)
½ cup water to get the juices flowing
In a medium, heavy bottomed saucepan on medium-low heat, stir together all ingredients and continue stirring intermittently. Once the fruity sugar mixture comes to a gentle boil, bring heat down to a simmer and set a timer for 15 minutes. Check in every 5-10 minutes are so and move the mixture across the pan with a spoon or spatula. You’re looking to reduce the fruit mixture by half. This could take as little as 20 minutes for smaller less hearty berries like blues or raspbs or up to to 45 minutes for cherries (the heat will also slow down/speed up the time). Spoon mixture into jar while still warm and let cool completely. Store in an airtight container in the fridge for up to 3 months.
Save ¾ cup for Friday!!!