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
click on the Recipe Title -
let that load and then hit the Print button