Makes 500 g (1 lb)
Preparation time 10 minutes, plus standing
375 g (12 oz) blueberries, destalked, very soft ones discarded
125 g (4 oz) caster sugar
200 ml (7 fl oz) kirsch
Prick each blueberry with a fork, then layer the blueberries in a clean, dry jar, sprinkling each layer with some of the sugar.
Pour the kirsch over the sugared blueberries. Seal tightly and shake once or twice.
Leave in a cool place and turn the jar upside down every day for 4 days until the sugar has completely dissolved. Label the jar and leave to mature in a cool, dark place for 3–4 weeks before using. The blueberries will keep, unopened, for 6–12 months.
For cherries in kirsch, omit the blueberries and use 375 g (12 oz) fresh red or black pitted cherries instead. Continue as above.