Slightly shorten cherry stems, layer cherries in jars.
Bring water, sugar and preserving sugar to a boil. Divide the lemon balm sprigs among the jars and pour hot sugar syrup over them. Close the jars and place in hot water in the preserving pot.
Heat to 75 degrees and pasteurize for 25 minutes. Remove the jars from the pot on the spot, turn them upside down and let them cool.
Summer in the kitchen, Hallwag Bern
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