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Glyko Kerassi (Cherry Spoon Sweet)

Glyko Kerassi (Cherry Spoon Sweet)

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Glyko kerassi (Cherry preserve), is one of the best traditional fruit preserves, called “spoon sweets or glyko tou koutaliou”, which can be served alone or used in many other desserts.

Cherries image

Cherries have a remarkably short growing season and in Greece this period is between  June and end of July.

In Cyprus I remember we could eat cherries, as early as May but by June they were gone.

There are a few types of cherries, such as wild cherries, Bind, Lambert, Rainier, Royal Ann and Sour Cherries.  In Greece we don’t have so many.  

During the beginning of the cherry season they are quite expensive, around 6 Euros a kilo and now that the season is almost over, they are about that price again.

When I went to the farmers’ market a few weeks ago and found some cheap cherries, I could not resist buying some to make some Glyko Kerassi (cherry preserve), which in Greece we call a spoon sweet.

Cherries to be preserved image

It doesn’t matter if the skin is read, dark red or the creamy yellowish red. The most important element is that the cherry must be big and firm.

cherries with a cherry pitter image

Making Glyko Kerassi

The most difficult part of the procedure is pitting the cherries but I use a small manual cherry pitter which makes the procedure much easier than the way my mother used to pit them, using a hair clip.

Jars of cherry preserve image

It’s a little bit more harder but it’s a good solution, so I decided to make this video after pitting 2 kilos of cherries to show you how.  Sorry the video is not professional but it’s a kind of “selfie video” as I didn’t have anyone to help me with the video but I think you can get the idea.

As I wrote in other spoon sweets before making any spoon sweet it is better to put them in  pickling lime as this makes the end result to have a spoon sweet firm and crispy but if you make it without using  it, it is still delicious but a bit wrinkled and soft. 

bowl of cherries image

This preserve was made without picking lime.

collage glyko kerassi with yellowish cherries image

The traditional ingredient for flavouring spoon sweets is with fragrant geranium leaves (pelargonium graveolens) and I love this aroma.  If you cannot find any,  you can substitute it with vanilla or add a piece of cinnamon stick in the syrup.

arbaroriza fragrant geranium image

Update:  June, 2009

This year I made the spoon sweet with pickling lime and used a different variety of cherries.

Collage preparing cherry preserve image

Update:  2012

The previous years I had nothing new to add.  This year however, I added 5 geranium leaves (again using 2 kilos cherries) and five minutes before it was ready I added 1/2 cup of honey.

The cherries were nice and crunchy but the syrup was divine.  The honey certainly added to the flavour of the syrup but the addition of more pelargonium leaves added amazing aroma to the syrup.

Serve alone, or as a topping on Greek yogurt, panna cotta, ice cream, cheesecakes, Crêpes or pancakes, puddings or other desserts.

The syrup is also ideal to wet sponge cakes or to make fruit compotes.

If you like liqueurs you can use the pips to make a Cherry liqueur.

Crepes with cherries image

Crepes with Cherries

cheesecake with cherries in a glass image

Cheesecake with cherries

Tiramisu cherry ice cream image

Ice Cream with Cherries

cheesecake image

Chocolate cheesecake

Cherries preserve photograph

Glyko Kerassi (Cherry Preserve)

Yield: 2 kilos
Prep Time: 2 hours
Cook Time: 45 minutes
Total Time: 2 hours 45 minutes

Glyko kerassi (Cherry preserve) also called "glyko tou koutaliou", is one of the best traditional fruit preserves, which can be served alone or used in many other desserts.


  • 2 kilos of cherries
  • 1/2 cup of water
  • 2 kilos of sugar
  • 2 spoonfuls of lemon juice
  • Extra lemon juice (3 spoonfuls)
  • 2 - 3 fragrant geranium leaves (or 1 teaspoon of vanilla essence)
  • (1/2 cup of pickling lime dissolved in 2 litres of water) optional (see next recipe)


  1. Wash the cherries well. Remove the stems and pits using a pit remover.
  2. Place cherries in a pot and cover with cold water and the lemon juice and leave it for an hour.
  3. Drain them and reserve the water.
  4. Place them back in the pot, covering each layer with sugar and part of the water, until all the cherries and all the sugar have been used, and leave them overnight or until the sugar dissolves.
  5. The following day bring the cherries and sugar to a boil over high heat. Skim off foam as it rises to the top with a slotted ladle.
  6. Lower heat and simmer for about 1 hour, until the syrup thickens  Add the 3 spoonfuls of lemon juice and geranium leaves or vanilla or cinnamon and allow to boil for another few seconds. Remove from the heat and set aside to cool completely.
  7. Place in sterilized airtight glass jars to and store in a dark closet.
  8. Alternatively, after step 5, bring to a boil, lower heat and using a thermometre the preserve is ready when the temperature reaches 105 degrees C. At this stage, add the lemon juice and turn off the heat.
Nutrition Information
Yield 2 kilos Serving Size 1
Amount Per Serving Calories 2568Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 12mgCarbohydrates 661gFiber 21gSugar 627gProtein 11g

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Fruit Preserves (Glyka tou Koutaliou)

Fruit preserves, called "glyka tou koutaliou", served in little plates, are an inherent part of Greek culture, where they are offered to guests, as an act of hospitality. Almost any fruit, even vegetables, flowers and nuts can be made into a preserve.

Here is a selection of my favourite fruit preserves.

Kopiaste and Kali Orexi,

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Jess and Brandon

Tuesday 13th of January 2015

Wow. Looks so delicious. Thank you for sharing this with us. I really have to try it.


Friday 6th of June 2014

I am drooling looking at your pictures of th spoon sweet and the desserts. Yum yum! Thanks for the video, for making all the effort.


Friday 6th of June 2014

Ha ha ha! I had a good laugh. Sorry, no harm meant. I am drooling lookink at your pictures of th spoon sweet.


Friday 6th of June 2014

Ha, ha! I guess you mean after seeing my video!


Sunday 3rd of August 2008

Sis, it's a pity because I don't know when I can find them again but still have some cherries.

Bellini Valli

Sunday 3rd of August 2008

Oh sis too bad you missed the figs....but you do have the cherries to compensate. I remember bowls and bowls of cherries given to us in the restaurants in Kastraki in late early June:D

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