For 400 g:
400 g Jerte cherries, with stems
400 g sugar

Grease with some oil a dish. Clean and dry the cherries keeping the stems. Put the sugar in in a pot with 2,75dl water (1.5 glass), stir until dissolved and cook until getting a golden caramel. Remove the pot from the heat and soak the cherries holding them with a fork. Put on the greased dish and allow to cool. The stems can be removed and make groups of three when removing from the hot sugar.