Welcome to Diane's Blog - Canning and Cooking at Home
A Cherry Jubilee ~
No, don't worry - this post won't go up in flames. We are not actually making cherries jubilee - the golden rum based dessert (no flambe - not just yet anyway!) I had to share the cherry dessert recipes that I love! I often preserve my pitted cherries whole *canning in a light vanilla syrup so that I can pull a jar out when creativity strikes and make a new dessert, jam or sauce.
Cherries are limitless in their use and their taste is beyond compare. I need to thank the folks at Northwest Cherries in Washington for not only asking me to be a "Canbassador" again this year but, for sending me such beautiful sweet cherries to work, create and preserve with too!
I'm also excited to share a new 'sauce' and dessert with you all; A warmed spiced 'Danish Cherry Sauce' (great served as part of Risalamande: A Danish Christmas Dessert, with rice pudding and almonds). Danish Cherry Sauce can be used spooned over ice cream, drizzled over cheesecake, set atop oatmeal, swirled into a smoothie...even rolled into pastry! and this year I will be sharing a New Sweet Cherry Pie Filling recipe - this one does not require any 'thickeners' being added prior to canning.
Here are my recipes from 2016 (click here) which contain a lot of great "cherry" ideas from www.sweetpreservation.com and myself. Check out my decadent cherry desserts below - made from preserved cherries... Enjoy! Diane
Why can/preserve cherries? Because they extend the harvest and let you create new and great tasting recipes year round like my Cherry Topped New York Cheesecake (photo above) My Cherry Vanilla Cream Pie and Mike's Ole Fashioned Cherry Pie (photos below) Trust me when I say - Canning and Cooking at Home means: fresh grown, fresh harvested, fresh ideas for you and your family. Preserving the Harvest is one of the best concepts to promote healthier (and tastier) living! I know what goes into each and every item can, cook, and bake. Isn't it time for you to start preserving? If so, I'm here to help!
...and remember, preservation isn't JUST about creating delicious jams and sauces - it also includes decadent desserts made from preserved cherries!
What's nice about this is that you control the syrup wanted and the fruit you want!! I chose a light syrup and used honey in place of some of the sugar (you can substitute up to half the sugar with a light honey or bland corn syrup.) I also added a large dollop of vanilla bean paste which was whisked into syrup. This gives an ever so slight vanilla flavor that compliments the honey and fruit and doesn't overpower like sugar alone can... A similar recipe from Ball and says to use your own mix of over 3 fruits for best results - I used: sweet cherries sent to me by Northwest Cherries, white peaches, anjou pears, pineapple, and green grapes ~Enjoy! Diane
Homemade Fruit Cocktail
3 lbs peaches
2 lbs pears
1 lbs slightly under-ripe seedless green grapes
1 lbs pineapple
1 to 2 cups of sweet cherries
large dollop of vanilla bean paste
1 1/2 cups sugar
1/2 cup honey
5 cups water
Yield: About 7 pints
Procedure: Cut, core and slice pineapple into 1-inch cubes, set aside.
Stem and wash grapes, and keep in ascorbic acid solution.
Dip ripe but firm peaches, a few at a time, in boiling water for 1 to 1-1/2 minutes to loosen skins. Dip in cold water and slip off skins. Cut in half, remove pits, cut into 1/2-inch cubes and keep in solution with grapes.
Peel, halve, and core pears. Cut into 1/2-inch cubes, and keep in solution with grapes and peaches.
Cherries (stemmed & pitted) will be added directly to the bottom of each jar (do not heat)
Combine sugar, honey and water in a saucepan and bring to low boil to dissolve the sugars. Drain the mixed fruit and add all fruit to the syrup until the fruit is heated through (approx 10 mins).
Add 1/2 cup of hot syrup to each jar - then add a few cherries to each jar and gently fill the jar with mixed fruit, de-bubble jars and more hot syrup, leaving 1/2-inch headspace.
Process pints and half-pints: 20 minutes in a boiling waterbath or according to your altitude.
Recipe adapted from: Ball and NCHFP
Photos by: Diane Baker for Canning and Cooking at Home
Cherries by: Northwest Cherries/Washington State
Add this recipe to your 'cherry season' line-up. I make up a jar for the fridge and can the rest - a great mixed "fruit cocktail syrup to use too! ~Enjoy! Diane
Homemade Maraschino Cherries
syrup ~ makes enough for one pint jar
depending on the size of your cherries, you
may have syrup leftover. I doubled the syrup recipe
and made two pints with plenty syrup leftover for later.
To the saucepan:
1 cup water
1 cup sugar
1 Tbsp. fresh lemon juice
1 tsp. vanilla extract
To each pint jar add:
2 cups fresh sweet cherries
1 small (or piece of) cinnamon stick
4 whole allspice
1/4 tsp. almond extract
In a small saucepan:
over medium heat, combine water and sugar. Heat until sugar is dissolved, stirring gently.
Set aside and let cool to room temperature.
Add lemon juice and vanilla and stir again.
In each pint jar:
Add the cinnamon, allspice and almond extract.
Fill your jar with the pitted cherries, leaving a 3/4 inch head-space. Pack the washed & pitted cherries in tightly without smashing.
Pour in the flavored syrup, leaving a 1/2 inch head-space.
Use a wooden skewer around the edges of the jar being gentle,
to dislodge any air bubbles. Add more syrup if needed.
Wipe the rim and place lid and band on the jar.
At this point:
Store the cherries in the refrigerator for up to 6 weeks. OR
Water bath process OR Pressure Can them for longer storage. (See Link below)
Just note that the canning does change their texture a bit. They will darken and get softer.
Either way, the flavor will take at least 3 days to soak into the cherries and then they are ready to eat.
NCHFP Canning Whole Cherries: Waterbath or Pressure Can
Recipe Adapted from: TLo's
Photos by: Diane Baker for Canning and Cooking at Home
~ To print or save any recipe - click on the Recipe Title/Heading, let load and then hit the button below ~
Diane Baker: Owner & Creator of Canning and Cooking at Home