I tried my hand at preserving cherries in syrup this week, and I must say, the process was oddly soothing. I found myself standing in the kitchen, cherry stones piling up on the cutting board, feeling a sense of calm I hadn't expected. The white-currant juice was a delightful surprise; it added a tartness that cut through the sweetness of the syrup beautifully, like a cool breeze on a summer's day. I was delighted to see that the cherries retained their vibrant colour after boiling, a testament to the recipe's timelessness. This recipe is perfect for anyone looking to capture a piece of summer to enjoy on a cold winter's night. The process is simple enough for a weeknight cook but yields a result that feels special, like a little gift to your future self. I ended up with several small jars of cherries, their ruby red colour glowing through the glass, ready to be opened and savoured. The best part? The first spoonful of cherries and syrup, a burst of summer sweetness that made the effort worthwhile.