Cherry Compote

Wash and pit the cherries and put them into preserving jars.

Mix the water well with the cloves, cinnamon bark, salt and sugar, bring to the boil briefly. Take out the cloves and cinnamon bark, let the water cool down a bit. Add the rum.

Pour the liquid over the cherries in the preserving jars: The fruit must be completely covered with the liquid! Close the jars.

To preserve, place the filled preserving jars in a water bath in the oven and finish cooking at 180 °C for about 30 minutes. (Air bubbles will rise and escape through the seal, this is perfectly normal).

Allow the compote to cool and enjoy.

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