"Home-canned cherries are a little bit of sunshine on a cold, harsh winter’s day. ♥"Serves | Prep Time | Cook Time
Why I Love This Recipe
My husband's grandma used to can cherries, when he was just a wee boy. He requests that I can cherries every year, as they always bring him fond memories of her as he pops them in his mouth directly out of the jars. ♥
Ingredients You'll Need
2 pounds sweet cherries (Rainier, Bing, or other sweet variety)
4 cups water
1 1/2 cup – 2 cups sugar
vanilla beans/extract, almond extract (optional)
1. Wash and pit your cherries. You can use a cherry pitter or simply cut the cherries in half to remove the pit. Do this over a large bowl to capture any juices.
2. Combine the water and sugar in a large saucepan. Stir and bring to a boil to dissolve the sugar. Keep hot (but not boiling) while you prep your jars.
3. Ensure your jars are clean, sterilized, and hot. (Adding hot syrup to a cold jar may cause the jar to shatter!)
4. With clean hands, stuff as many cherries as you can into each jar. How many you get in each jar will depend on the size of the jar and cherry. Fill to 2 cm below the rim.
4. If you want to add vanilla to your cherries, cut some 1 inch pieces of whole vanilla bean or add a drop or two of true vanilla extract. Add to the desired jars. Alternatively, you could add a drop or two of almond extract to the cherries, as well.
5. Fill each jar with the hot syrup, stopping 1 cm from the rim of the jar. With a clean, hot, wet cloth, wipe the rims of the jars and place the sealers and lids on top. Tighten with your hands.
6. Process in a boiling water bath for 15 minutes. Remove from the water bath, let cool, and listen for the pops.
** To let the full flavours develop, let the jars rest a few weeks before digging in. Of course, refrigerate any jars that do not seal, and enjoy immediately.