Sweet Syrup Cherries with Vanilla

My Favorite fruits: Peaches & Cherries!  While I am still waiting for peaches to roll in from Colorado's Western Slope - I found wonderful Sweet Cherries at the Farmers Market this week. Problem is (not really a problem) I bought 15 lbs of cherries! I am suddenly becoming the "bubba gump" of cherries - dreaming up new ways to utilize all these!  The hardest part - the pitting! I have a nice Cherry pitter from Oxo that has a nifty little splatter guard - I suggest you consider a good pitter if attempting this recipe and another few I will be sharing!  I love these done in a simple syrup so that I can lock in the freshness of the cherries but, take time to use in baked goods and salads later on - Enjoy! ~ Diane 


Sweet Cherries in a Light Syrup

*Cherries are an acid food and can be safely water bath canned. 
*These directions are for sweet cherries from Simply Canning.

Prepare light or medium syrup. I prefer light syrup. Simply heat water and sugar in a sauce pan until sugar dissolves: 

Light – 2 cups sugar to 1-quart water
Medium -3 cups sugar to 1-quart water

wash and pit cherries. 

Actually canning cherries with the pits is perfectly acceptable. It just makes them quicker and easier to use if you go ahead and pit them now. If you want to can them with the pits just prick each cherry with a sterilized needle to prevent it from bursting. 
Place cherries in jar. I have found it works to add 1/2 cup or so of syrup to the jar, then fill half way with cherries. I added a bit of split vanilla bean to each jar *Optional

Tap the bottom of the jar on a pot holder laid on the counter to settle contents. Fill the rest of the way tapping to settle without smashing. 

Cover cherries in jar with syrup leaving 1/2 inch head space. Remove air bubbles and clean rim of jar. 

Wipe the rims clean, remove any air bubbles and place your lids.

Process pints or quarts for 25 minutes*
check your local regs for increasing processing time for altitude (I have to add 10 mins due to the altitude in which I live.) 

*I did take two vanilla beans and split - then let them set in syrup until ready to can...I then took those and cut up and divided between the 5 pints. 

Adapted from: Simply Canning
Photos by Diane Baker for Canning and Cooking at Home

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