The fruits are preserved with stones. Wash and poured into jars. Pour hot syrup with a concentration of 40% - to 1 l of water was added 670 g of sugar. The level of the syrup should be 1.5-2 cm below the upper edge of the jar. Received amount of syrup can overwhelm 5-6 jar. Each jar fall in 110-120 g of sugar or 5-6 tbsp sugar. The jars are sterilized for 15 minutes, then cooled.